Ingredients
- cook penne in boiling, salted water until just al dente. set aside.
4- 3 oz. boneless skinless chicken breasts, cut into bite sized pieces
1 T olive oil
salt and pepper
Saute
2 c broccoli florets
1 c green beans
1 carrot, juilenned
2 cloves garlic, minced
salt and pepper
1 T olive oil
saute
mix next 8 ingredients together with a whisk set aside
red pepper flakes
the juice of 1/2 lemon
1 t oregano
1 t basil
1 t thyme
1 t onion powder
2 T corn starch
1/2 c water
1/2 c parmesan at the end
in a non stick pan, saute chicken and s/p in 1 T olive oil until browned and remove from skillet. in same skillet saute the veggies and garlic in 1 T olive oil until just tender but still crisp. Return chicken to pan and lower heat to medium low. Add spice-corn starch slurry to chicken and veggies, and stir in until sauce thickens. add more water as needed to reach desired consistancy. add in penne pasta and mix well. mix in parmesan cheese and serve.
Description
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