Pasta Primavera With Chicken

• 2 Tbsp. lemon juice
• 1 Tbsp. olive oil
• 1 clove garlic, finely chopped
• 1 tsp. dried leaf basil
• 1/2 tsp. dried leaf oregano
• 8 oz. skinless, boned chicken breasts, cut into 1-inch pieces
• 12 oz. asparagus, trimmed and cut into 1/2-inch pieces
• 1 sweet yellow pepper, cored, seeded and cut into strips
• 2 carrots, pared and cut into 1/2-inch pieces
• 1/4 c. chicken broth
• 1 (14 oz.) can stewed tomatoes
• 2 c. cooked rotelle
• 2 Tbsp. shredded Parmesan cheese

1. Combine lemon juice, oil, garlic, basil and oregano in a medium size bowl.
2. Add chicken; cover and marinate in refrigerator for about 1/2 hour.
3. Heat nonstick Dutch oven over medium-high heat until hot.
4. Add chicken and marinade.
5. Cook, stirring, until cooked through.
6. Remove chicken with slotted spoon and set aside.
7. Add asparagus, yellow pepper and carrot to Dutch oven.
8. Add half of chicken broth.
9. Cook, stirring occasionally, until vegetables are crisp-tender.
10. Add remaining chicken broth as needed to prevent vegetables from sticking.
11. Add stewed tomatoes and chicken.
12. Gently heat through.
13. Toss the vegetable mixture with pasta.
14. Sprinkle with Parmesan cheese.

lemon juice, olive oil, clove garlic, dried leaf basil, dried leaf oregano, skinless, sweet yellow pepper, carrots, chicken broth, tomatoes, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=974328 (may not work)