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

4 serv.

baby carrots, quartered lengthwise↗1 1⁄2 cups
asparagus spear, trimmed and cut into 1 1/2 in. piece↗1 lb
fettuccine pasta, whole wheat is preferred↗8 ounces
unsalted chicken stock↗2 cups
cornstarch↗2 tablespoons
lemon pepper1 teaspoon
garlic powder↗1⁄2 teaspoon
boneless skinless chicken breast, cut into strips↗1 lb
dried basil↗2 teaspoons
lemon peel, grated, fresh↗2 teaspoons

Step-by-step instructions

1
Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
2
Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
3
Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
4
Cook chicken breast strips until no longer pink. Approximately 8 minutes.
5
Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
6
When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
7
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.

Source: food.com

Original recipe ↗

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