Ingredients:
- 8 ounces angel hair pasta, uncooked
- 1 Tablespoon olive oil
- 1 pound boneless skinless chicken, cut in 1 inch pieces
- 1 medium onion, cut into wedges
- 2 cups fresh broccoli, chopped
- ½ cup fresh sugar snap peas
- 1 cup chicken broth
- 1 teaspoon dried thyme leaves or 1 Tablespoon chopped fresh thyme
- 1 teaspoon grated lemon peel
- 4 teaspoons cornstarch
- 1 ½ teaspoons lemon-pepper seasoning
- 1 cup grape or cherry tomatoes, cut in half
Method:
Cook and drain pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium high heat and add chicken and onion. Cook 5-6 minutes or until chicken is no longer pink. Add broccoli and peas; continue cooking an additional 4-5 minutes, stirring frequently until vegetables are crisp tender. In a small bowl, combine broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning. Add sauce into chicken and vegetable mixture and cook 1-2 minutes until sauce is thickened. Stir in tomatoes, heat through. Serve over pasta. Makes 4 servings.
