Ginger-Lemon Chicken Skillet

Submitted by chef 858237

"Ginger-Lemon Chicken Skillet with bow tie pasta and mixed veggies"

 

• Ready In: 35mins
• Ingredients: 16
• Serves: 1

ingredients

• 1⁄2 cup bow tie pasta (makes 1 cup cooked)
• 1 (6 ounce) boneless skinless chicken breasts
• 3 thin lemon slices, seeded
• 1 teaspoon grated lemon zest
• 1 teaspoon grated gingerroot
• 1 small garlic clove, finely chopped
• 2 tablespoons fresh lemon juice
• 1⁄2 cup fat-free low-sodium chicken broth
• 2 tablespoons honey
• 1 tablespoon low sodium soy sauce
• 2 teaspoons cornstarch
• 1 teaspoon extra light olive oil
• 1 cup broccoli floret
• 1⁄2 cup cherry tomatoes
• 1 small carrot, peeled and sliced thinly on the diagonal
• 1⁄8 teaspoon fresh ground black pepper

directions

1. Cook pasta as directed on package; set aside. Combine chicken, lemon slices, zest, ginger, garlic and lemon juice in a bowl; set aside. Stir broth, honey, soy sauce and cornstarch in another bowl until honey dissolves. Heat 1/2 tsp oil in a large skillet. Cook broccoli, tomatoes, carrot and pepper, stirring occasionally, until tomatoes soften, 5 to 6 minutes. Add broth mixture and cover. Reduce heat to low and cook until water has evaporated, 2 to 3 minutes. Turn off heat. Warm remaining 1/2 tsp oil in a small skillet over medium-high heat; carefully add chicken and marinade. Cook, stirring occasionally, until chicken and lemon slices brown, 3 to 4 minutes. Reduce heat to low and add vegetables and sauce. Simmer until chicken is cooked through and sauce thickens, 2 to 3 minutes. Stir chicken and sauce into pasta and serve.