Ingredients for Lemon Chicken Primavera
- 1 (10 ounce) package frozen baby carrots
- 1 (10 ounce) package frozen asparagus spears, trimmed
- 8 ounces whole wheat fettuccine
- 1 1/4 cups low sodium chicken stock
- 2 teaspoons cornstarch
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon garlic powder
- 1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
- 2 tablespoons fresh basil, chopped
- 1 teaspoon lemon zest
- Parmesan cheese, grated (optional, for garnish)
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How to Make Lemon Chicken Primavera
- Steam the chopped carrots and trimmed asparagus until tender-crisp (about 5-7 minutes). Do not overcook.
- Keep the vegetables warm.
- Cook the whole wheat fettuccine according to package directions. Try to time this so it finishes cooking just as the chicken is done.
- In a small bowl, whisk together the low-sodium chicken stock, cornstarch, lemon pepper, and garlic powder until smooth.
- Heat a large skillet over medium-high heat. Add the chicken strips and cook until no longer pink (approximately 8 minutes), stirring occasionally.
- Pour the chicken stock mixture into the skillet with the chicken. Bring to a boil, stirring constantly, until the sauce thickens slightly (about 1-2 minutes).
- Add the cooked fettuccine, asparagus, and carrots to the skillet. Stir well to combine.
- Stir in the fresh basil and lemon zest.
- Cook for an additional minute, allowing the flavors to meld.
- Serve immediately. Garnish with parmesan cheese, if desired. (Note: Parmesan cheese is not included in the provided nutrition information.)
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
15g
Fat
5g
Carbs
15g
