Monday, April 5, 2010

Creamy Lemon Chicken Primvera

This is a very light and very spring recipe. It's quick and good for a week night. Also for the kids it covers fresh veggies with a yummy cream sauce. This version is to feed two, but can be doubled easily.

2 cups uncooked shell noodles
1 chicken breast cut into bite size pieces
1/2 cup fresh asparagus spears cut into 1 inch pieces
1/2 cup sugar snap peas cut into thirds
1 tablespoon lemon juice
2 teaspoons chopped fresh garlic
1 1/2 cups milk
2 tablespoons flour
2 tablespoons butter
1/4 cup chopped onion, any kind
1/4 cup shredded parmesan cheese

Make It:
Fill a medium size pot with water, put over high heat and bring water to a boil. Once it's boiling add noodles, and stir. Cook for 7 minutes, then add asparagus and snap peas, stir. Cook another 3 minutes, drain, put back in pan and pour lemon juice on them. Meanwhile heat a skillet over medium high heat. Spray pan with cooking spray, add chicken to pan, stir and cooked until browned all over. Add onion and garlic to pan, stir and cook until onion is tender. Lower heat to medium, add butter to pan, once the butter is melted add flour. Stir and cook until completely combined. Add milk a little at a time, stirring to combine after each addition. Cook and stir until thickened and a little bubbly. Turn to low and stir in noodles and veggies. Once combined salt and taste. Sprinkle with parmesan stir to combine. Enjoy!

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