Ginger-lemon Chicken Skillet

Total Time: 35 mins Preparation Time: 5 mins Cook Time: 30 mins

Ingredients

• Servings: 1
• 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

Recipe

• 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.