MomsMenu.com Recipe Finder Lemon Cream Chicken with Pasta

1 lb. bow-tie (or I use small shells) pasta
1 Tablesp. olive oil
3/4 lb. chicken breast, chopped roughly
1 Tablesp. cornstarch
1 teasp. chicken stock powder
3/4 cup water
1/2 cup cream or plain yogurt
1/4 teasp. grated lemon rind
1/4 cup lemon juice
1/4 teasp. sugar
1 Tablesp. teriyaki sauce (or light soy)
1 clove garlic, crushed
1 Tablesp. chopped fresh sage
2 Tablesp. chopped fresh parsley

* Add pasta to large pan boiling salted water, boil, uncovered, until JUST tender; drain
* Heat oil in wok
* Add chicken in batches, stir-fry until tender, remove.
* Add blended cornflour, stock powder and water, cream, rind, juice, sugar, teriyaki sauce, garlic and sage, stir until mixture boils and thickens.
* Add chicken, pasta and parsley.

This recipe is easy to alter, leave herbs out, add capsicum (bell peppers).

Hope you enjoy this, it is a favourite here. Quick and easy.

A special thanks to a FamilyCorner.com community member for this recipe. Thanks "Hemlynne"! For submitting this recipe and getting it featured in this newsletter, this member has earned their official "Chef Guy" icon!