Description
I found this recipe in a booklet i picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. Of sodium. Which i think is an insane amount of sodium.
Ingredients
- Baby Carrots
- Asparagus Spear
- Fettuccine Pasta
- Unsalted Chicken Stock
- Cornstarch
- Lemon Pepper
- Garlic Powder
- Boneless Skinless Chicken Breast
- Dried Basil
- Lemon Peel
Instructions
- Steam carrots and asparagus together until tender
- Try not to overcook
- Keep warm
- Cook the whole wheat fettucine according to package directions
- Try to time this to get done when the chicken is done cooking
- Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside
- Cook chicken breast strips until no longer pink
- Approximately 8 minutes
- Pour the chicken stock mixture into pan and boil until it starts to thicken
- Add in the fettucine, asparagus, and carrots
- Stir well
- When all combined stir in the basil and lemon peel
- Cook an additional minute
- And serve
- You can sprinkle parmesan cheese on top of each serving if desired
- Just know that the parmesan is not figured into the nutrition info listed