Easy Lemon Chicken Stir-Fry
8 ounces angel hair pasta, uncooked
1 Tablespoon olive oil
1 pound boneless skinless chicken, cut in 1 inch pieces (**sale** $1.49/lb.)
1 medium onion, cut into wedges (**sale** yellow onions 2 lbs./$1.00)
2 cups fresh broccoli, chopped
½ cup fresh sugar snap peas
1 cup chicken broth
1 teaspoon dried thyme leaves or 1 Tablespoon chopped fresh thyme
1 teaspoon grated lemon peel
4 teaspoons cornstarch
1 ½ teaspoons lemon-pepper seasoning
1 cup grape or cherry tomatoes, cut in half (**sale** Cherub tomatoes 10.5 oz. pkg. $2.99)
Cook and drain pasta according to package directions. Meanwhile, in a large skillet, heat oil over medium high heat and add chicken and onion. Cook 5-6 minutes or until chicken is no longer pink. Add broccoli and peas; continue cooking an additional 4-5 minutes, stirring frequently until vegetables are crisp tender. In a small bowl, combine broth, thyme, lemon peel, cornstarch and lemon-pepper seasoning. Add sauce into chicken and vegetable mixture and cook 1-2 minutes until sauce is thickened. Stir in tomatoes, heat through. Serve over pasta. Makes 4 servings.
The cost per serving is $2.13, or $8.52 for the entire recipe.