This week's try it...lemon basil chickn pasta

So in preparing for the birth of Mira Jade, I have begun to think ahead to summer. Even though I love cooking and nutrition, when summer comes along and it's hot I don't want to cook! I have been on the hunt to find some fresh summer flavor, so I threw this pasta together last night, inspired by an old recipe I had for lemon chicken and rice. I'm doing my best to remember how much of what I used!!! I will say that my husband said my kids LOVED it and raved all about it. This could easily be done vegetarian/vegan and gluten free.

Neisha's Summertime Lemon Basil Chicken Pasta

2-3 boneless chicken breast sliced thin in strips
1/2 med white or yellow onion chopped finely
2 lg clove garlic minced
3-4tbsp butter (olive oil would change the taste some, try this first)
1 1/2 - 2c frozen peas and carrots
1/2 c finely chopped fresh basil (don't skimp here...fresh!)
juice of 3-4 lemons
2 tbsp brown sugar
1 tsp cornstarch
1 box (8 servings) of fettuccine, angel hair or linguine (Cooked)

In a large skillet on medium heat melt butter and add chicken, onion and garlic. Don't allow it to brown just cook through, about 3 minutes. Add basil, peas and carrots and cook about 3-4 minutes. In a bowl combine lemon juice, sugar and cornstarch. Turn down heat to low/med-low and add juice mixture. As it thickens watch it, and add a tablespoon of water or so if needed. Toss with pasta and salt and pepper to taste. Garnish with fresh Parmesan cheese if desired!

If you try this recipe, let me know what you think!