Ginger-Lemon Chicken Skillet

• 12 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
• 12 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
• 12 cup cherry tomatoes
• 1 small carrot, peeled and sliced thinly on the diagonal
• 18 teaspoon fresh ground black pepper

1. Cook pasta as directed on package; set aside.
2. Combine chicken, lemon slices, zest, ginger, garlic and lemon juice in a bowl; set aside.
3. Stir broth, honey, soy sauce and cornstarch in another bowl until honey dissolves.
4. Heat 1/2 tsp oil in a large skillet.
5. Cook broccoli, tomatoes, carrot and pepper, stirring occasionally, until tomatoes soften, 5 to 6 minutes.
6. Add broth mixture and cover.
7. Reduce heat to low and cook until water has evaporated, 2 to 3 minutes.
8. Turn off heat.
9. Warm remaining 1/2 tsp oil in a small skillet over medium-high heat; carefully add chicken and marinade.
10. Cook, stirring occasionally, until chicken and lemon slices brown, 3 to 4 minutes.
11. Reduce heat to low and add vegetables and sauce.
12. Simmer until chicken is cooked through and sauce thickens, 2 to 3 minutes.
13. Stir chicken and sauce into pasta and serve.

pasta, chicken breasts, lemon slices, lemon zest, gingerroot, garlic, lemon juice, chicken broth, honey, soy sauce, cornstarch, extra light olive oil, broccoli floret, cherry tomatoes, carrot, ground black pepper

Taken from www.food.com/recipe/ginger-lemon-chicken-skillet-335133 (may not work)