I know you have been waiting for this delicious recipe for a few days, unfortunately since I am doing a project that will include all of you it is taking me time away from posting a few recipes that you will all love. Thank you for being patient, for allowing Fabby’s delights to grow with the help of all. Well last week, I had no idea what to make for dinner and honestly that is how it happen with good new recipes, you try new things to see what happens and there you have it an absolutely delicious dish that it can me cooked from start to finish in less than an hour, and I am extremely excited to share it. Not sure if you all remembered that I suffer from Celiac; which is a gluten sensitivity disease, since I am trying extremely hard to be on my best health behaviour I am creating recipes that my body can handle, as always my family members are the taste testers and this one is another winner. As always Please enjoy!!
1 pound boneless skinless chicken strips cut into small cubes
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon Italian seasoning
3 tablespoons butter melted
1 teaspoon minced garlic
1/2 cup chicken broth
2 tablespoons lemon juice
1 tablespoon chopped parsley
2 tablespoons cornstarch
1 /4 cup water or cold chicken broth
Directions
Step 1Cook Pasta as directed while pasta is cooking.
Step 2Heat the olive oil in a large pan over medium high heat. Add the chicken breast strips cut into cubes and cook for 5 minutes until browned.
Step 3Transfer the chicken to a dish.
Step 4In the same pan where you cooked the chicken, mix together the butter, garlic, chicken broth and lemon juice, simmer for 5 minutes. Add the sliced baby carrots and keep simmering until tender.
Step 5In a cup mix the cornstarch with the water or cold chicken broth, gently add mixture to the lemon sauce and keep stirring the sauce will thicken, once it has come to a boil then add the already cooked chicken pieces. Drain pasta and add to pan. Mix well until pasta is coated. Top with parsley right before serving. ENJOY!
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