Lemon Chicken With Pasta
By: Anonymous
Published: Friday, December 11, 2009 - 3:25am

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

1 Dice chicken and place in a shallow bowl; add garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hours. 2 Cook pasta according to package directions, but just until still very firm. 3 Drain and rinse thoroughly with cold water. 4 Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 cups reduced stock. Drain chicken. 5 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. 6 Makes 4 servings.