This light meal is a perfect one-dish dinner when things get rushed. Orange zest can be substituted for the lemon zest.
- 6 oz. whole wheat farfalle pasta
- 1 c. chicken broth
- 4 tsp. cornstarch
- 1 tsp. lemon zest
- 1/4 c. chopped green onions
- Cooking spray
- 3/4 lb. asparagus, trimmed and cut into 1-inch pieces
- 1 red bell pepper, coarsely chopped
- 1 cup roasted chicken, shredded
Prepare the pasta according to the package directions and drain. In a screw-top jar, combine the chicken broth, cornstarch, lemon zest and green onions. Shake to thoroughly combine.
Meanwhile, heat the cooking spray over high heat in a 10-inch skillet. Add the asparagus and red bell pepper. Stir-fry for 3-4 minutes or until crisp-tender. Add the roasted chicken and mix to combine. Add the contents of the screw-top jar and mix well to coat. Add the drained pasta and toss to coat. Serve immediately.
- Yields: 4 servings
- Preparation Time: 20 minutes
Related Articles