Curly Pasta and Chicken Toss Salad
2 C. fusilli pasta
2 T. cornstarch
1/2 tsp. salt
1 (10 oz./284mL) can condensed chicken broth
Zest of 1 lemon
2 large carrots
1 medium red pepper
1 lb. boneless, skinless chicken breasts
2 tsp. vegetable oil, divided
2 garlic cloves, pressed
2 C. broccoli florets
2 T. fresh snipped basil leaves (or 1 tsp. dried)
1 oz. fresh Parmesan cheese, grated (about 1/4 cup)
Cook pasta according to package directions.
Drain and keep warm.
Meanwhile, combine cornstarch and salt in a bowl. Whisk in chicken broth.
Zest Lemon; add to chicken broth mixture; set aside.
Cut carrots diagonally into 1/4-inch thick slices. Cut red pepper into 1-inch pieces.
Cut chicken into 1-inch thin strips.
Heat 1 teaspoon oil in a stir-fry skillet over medium-high heat until hot.
Press garlic into skillet.
Add chicken; stir fry 5 minutes, stirring with spoon.
Remove from skillet.
Heat remaining oil in skillet; add carrots and stir-fry 2 minutes.
Add broccoli and pepper; stir-fry 2-3 minutes or until vegetables are crisp-tender.
Add broth mixture and browned chicken. Bring to a boil; reduce heat to medium and cook until mixture is slightly thicken, stirring occasionally. Remove from heat.
Stir in fusilli and basil. Serve immediately. Grate parmesan cheese over pasta. Top with coarsely ground black pepper, if desired.
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