Lemon Pepper Pasta with Chicken and Vegetables

Lemon Pepper Pasta with Chicken and Vegetables
  • 8 ounces bow-tie pasta
  • 1/4 cup olive oil, divided
  • 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
  • 2 zucchini, cut into matchsticks
  • 2 yellow squashes, cut into matchsticks
  • 1 onion, chopped
  • 1 red bell pepper, cut into 1/4-inch dice
  • 4 cloves garlic, minced
  • 2 1/2 cups low-sodium chicken broth
  • 3 tablespoons cornstarch
  • 5 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper


  1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
  3. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
  4. Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

04/06/2018
Lemon Pepper Pasta with Chicken and Vegetables, recipe PT15M PT1H 5 455 calories

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