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1 pound uncooked chicken breast tenders

1 medium onion

1/2 cup sugar snap pea pods

1 cup cherry or grape tomatoes

1/2 teaspoon salt (for cooking pasta)

8 ounces uncooked angel hair pasta

1 tablespoon vegetable oil

2 cups small broccoli florets

1 cup chicken broth

1 tablespoon chopped fresh or 1 teaspoon dried thyme leaves

1 teaspoon grated lemon peel

4 teaspoons cornstarch

1 1/2 teaspoons lemon-pepper seasoning

Cut chicken into 1-inch pieces. Peel onion and cut into 8 wedges. Snap-off the stem end of each pea pod, then pull string across pea pod to remove it. Cut tomatoes in half.

Fill a 4-quart Dutch oven about half full of water. Add 1/2 teaspoon salt. Cover with lid; heat over high heat until water is boiling rapidly. Add pasta. Heat to boiling again. Boil uncovered 3 to 6 minutes, stirring frequently, until pasta is tender but still firm to the bite.

While pasta is cooking, in a 12-inch skillet, heat oil over medium-high heat. Add chicken and onion; stir-fry 5-6 minutes or until brown.

Add broccoli and pea pods to chicken mixture. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until vegetables are crisp-tender.

Meanwhile, in a small bowl, stir together broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning; stir into chicken mixture. Cook over medium-high heat 1 to 2 minutes, or until sauce is thickened and vegetables are coated.

Stir in tomatoes; cook until thoroughly heated. Pour pasta in the strainer to drain. Serve chicken mixture over pasta. Makes 4 servings.

Note: This dish is ready in 30 minutes.

Nutrition per serving: 440 calories, 6 g. fat, 50 mg. cholesterol, 530 mg. sodium, 61 g. carbohydrate, 5 g. dietary fiber, 37 g. protein.

From “Betty Crocker Cooking Basics”