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Lemon Cream Chicken With Pasta
as posted by Hemlynne in WFD 08/06:
Lemon Cream Chicken with Pasta
1 lb. bow-tie (or I use small shells) pasta
1 Tablesp. olive oil
3/4 lb. chicken breast, chopped roughly
1 Tablesp. cornstarch
1 teasp. chicken stock powder
3/4 cup water
1/2 cup cream or plain yogurt
1/4 teasp. grated lemon rind
1/4 cup lemon juice
1/4 teasp. sugar
1 Tablesp. teriyaki sauce (or light soy)
1 clove garlic, crushed
1 Tablesp. chopped fresh sage
2 Tablesp. chopped fresh parsley
* Add pasta to large pan boiling salted water, boil, uncovered, until JUST tender; drain
* Heat oil in wok
* Add chicken in batches, stir-fry until tender, remove.
* Add blended cornflour, stock powder and water, cream, rind, juice, sugar, teriyaki sauce, garlic and sage, stir until mixture boils and thickens.
* Add chicken, pasta and parsley.
This recipe is easy to alter, leave herbs out, add capsicum (bell peppers).
Hope you enjoy this, it is a favourite here. Quick and easy.
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