Ingredients
12
oz uncooked fettuccine
1
tablespoon olive oil
2
cloves garlic, finely chopped
1
package (9 oz) frozen grilled or cooked chicken breast strips
1
lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 1/2
cups ready-to-eat baby-cut carrots, quartered lengthwise
1
teaspoon lemon-pepper seasoning
2
cups chicken broth
2
tablespoons cornstarch
2
tablespoons chopped fresh basil
2
teaspoons grated lemon peel
1/3
cup shredded Parmesan cheese (1 1/3 oz)
Preparation
Cook and drain fettuccine as directed on package; cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.
