8 ounces fusilli or fettucine; cooked, rinsed with hot water and kept warm
2 tablespoons cornstarch
1 teaspoon sugar
1 cup chicken broth
1/2 teaspoon grated lemon peel
3 tablespoons lemon juice
2 tablespoons oil
1 boneless skinless chicken breast; cut into strips
1 1/2 cups sliced yellow squash
1 1/2 cups sliced zucchini
1 medium red bell pepper; cut in 1/4 inch strips
1 tablespoon chopped fresh basil leaves
Combine cornstarch and sugar; blend well. Stir in chicken broth, lemon peel and lemon juice; set aside. Heat 1 tablespoon oil in skillet or wok over medium high heat until hot. Add chicken; cook until no longer pink and tender, about 5 minutes. Remove chicken and liquid from skillet; set aside. Heat remaining oil until hot. Add zucchini, yellow squash and red pepper; cook and stir until vegetables are crisp tender. Add cornstarch mixture and chicken; cook until thoroughly heated and slightly thickened, stirring occasionally. Serve over cooked pasta. Sprinkle with basil. Makes 4 servings.
Chicken Index | Recipe Index | Home