Lime Chicken with Garlic Veggie Pasta

Perfect for a weeknight meal--easy, fast and delicious!

Yields 6 servings
Print recipe here

•  6-8 chicken tenders or 4 chicken breast halves pounded thin
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 2  tsp olive oil
• 3/4 cup chicken broth
• 1 Tbs brown sugar
• 3 Tbs lime juice, divided
• 2 tsp Dijon mustard
• 2 Tbs water
• 1 1/2 tsp cornstarch
• 1 Tbs  butter

Season chicken with salt and pepper. Heat oil in a large nonstick skillet. Add chicken; cook 4 minutes on each side or until browned. Remove from pan; keep warm. 

Add chicken broth, sugar, 2 tablespoons juice, and mustard to pan; cook over medium heat, scraping pan to loosen browned bits.

Combine water and cornstarch in a small bowl. Add cornstarch mixture to pan; stir well with a whisk. Bring to a boil over medium-high heat; cook 1 minute or until sauce thickens slightly. Whisk in remaining 1 tablespoon lime juice and butter, stirring until butter melts. Return chicken to pan; simmer 2 minutes or until chicken is thoroughly heated. Garnish with fresh cilantro.

Garlic Veggie Pasta
Ingredients:
Pasta of choice
Vegetables of choice (zucchini and tomato are my favorites with this)
2 Tbs. Olive Oil or Butter
1/4 cup Chicken Broth

Season to taste with:
Garlic powder
Italian Seasoning
Parsley
Oregano

Directions:
Cook your favorite pasta according to package instructions. 
Heat oil in a large nonstick skillet. Add vegetables and cook until soft and browned. Add noodles to pan with veggies. Add olive oil or butter, chicken broth, and seasonings.