Ginger-Lemon Chicken Skillet

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1/2 cup bow-tie pasta (makes 1 cup cooked)

1 boneless, skinless chicken breast (about 6 oz), cut into bite-size pieces

3 thin slices lemon, seeded

1 teaspoon grated lemon zest

1 teaspoon grated ginger

1 small clove garlic, finely chopped

2 tablespoons fresh lemon juice

1/2 cup low-sodium nonfat chicken broth

2 tablespoons honey

1 tablespoon low-sodium soy sauce

2 teaspoons cornstarch

1 teaspoon extra light olive oil

1 cup broccoli florets

1/2 cup grape or cherry tomatoes

1 small carrot, peeled and sliced thinly on the diagonal

1/8 teaspoon freshly ground black pepper

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