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Servings: 1

Ingredients

Cost per recipe $8.15 view details

Directions

  1. Dice chicken and place in a shallow bowl; add in garlic and lemon juice. Cover with plastic wrap and marinate in refrigerator for 2 hrs.
  2. Cook pasta according to package directions, but just till still very hard.
  3. Drain and rinse thoroughly with cool water.
  4. Reduce chicken stock by half; boil rapidly in an uncovered medium-size saucepan, leaving 2 c. reduced stock. Drain chicken.
  5. In a large frying pan over high heat, quickly stir-fry chicken in extra virgin olive oil. Add in shallot, carrots, red peppers and reduced chicken stock. Bring to a boil. Add in snow peas, zucchini, pasta, lemon zest, parsley, salt and black pepper. Toss while continuing to heat till pasta is coated with sauce.
  6. Makes 4 servings.
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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1680g
Calories 538  
Calories from Fat 157 29%
Total Fat 17.7g 22%
Saturated Fat 2.88g 12%
Trans Fat 0.04g  
Cholesterol 86mg 29%
Sodium 2282mg 95%
Potassium 2495mg 71%
Total Carbs 44.36g 12%
Dietary Fiber 16.7g 56%
Sugars 14.25g 10%
Protein 52.07g 83%

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