Ingredients
The following ingredients have 4 Servings
- 1 lb chicken tenders (cut into bite size pieces)
- 2 T cornstarch + 1 T cornstarch (divided)
- 1 tsp salt
- 1/4 tsp black pepper
- 2 T olive oil
- 1 orange bell pepper (sliced thinly)
- 1 yellow bell pepper (sliced thinly)
- 1 red onion (sliced thinly)
- 2 garlic cloves (minced)
- 1/4 C white wine
- 1 T lemon juice (fresh)
- 3/4 C vegetable broth (or chicken + 2 T broth)
- 2 T parsley (freshly chopped)
- 1 T butter
- 12 oz spaghetti (or other long pasta, prepared according to package instructions)
Instruction
- Place cornstarch, salt and pepper in a bowl. Toss chicken in mixture to coat.
- Heat 1 T olive oil in a large skillet, over medium/high heat. Add coated chicken and brown both sides (about 5 -7 minutes). Remove chicken from pan and set aside on a plate.
- Return skillet to stove. If pan is very dry, add 1 T olive oil. Add onion and peppers. Cook 3 minutes, stirring often and then add in the garlic. Cook 1 minute more. Stir in the white wine and lemon juice. Using a rubber spatula, scrape up the bits on the bottom of the pan (deglazing). Cook until wine is reduced by half. Add 3/4 vegetable or chicken broth. Return chicken back to pan. Simmer 3-5 minutes. In a small bowl combine remaining 1 T cornstarch and 2 T broth and then stir into chicken mixture. Allow to simmer until chicken is cooked thru.
- Add prepared pasta to pan, tossing well to coat. Stir in 1 T butter and parsley to finish.
