Lemon Chicken With Pasta

Photo: flickr user FotoosVanRobin

Ingredients

1/2 pound Boneless, skinless chicken breasts

1 Clove garlic, chopped

1/4 cup Lemon juice

1 pound Pasta of your choice

4 cups Chicken stock

1 tablespoon Olive oil

1 Shallot, chopped

1 cup Carrots, sliced

1 cup Red peppers, sliced

1 cup Snow peas, sliced

1 cup Zucchini, sliced

1 tablespoon Lemon zest

1/4 cup Parsley, chopped

1/4 teaspoon Salt

1/4 teaspoon Ground black pepper

Preparation

Dice chicken and place in a shallow bowl; add garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hours.

Cook pasta according to package directions, but just until still very firm.

Drain and rinse thoroughly with cold water.

Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 cups reduced stock. Drain chicken.

In a large frying pan over high heat, quickly stir-fry chicken in olive oil. Add shallot, carrots, red peppers and reduced chicken stock. Bring to a boil. Add snow peas, zucchini, pasta, lemon zest, parsley, salt and black pepper. Toss while continuing to heat until pasta is coated with sauce.

Makes 4 servings.