Lemon Pepper Pasta with Chicken and Vegetables recipe
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Ingredients
- 8 ounces bow-tie pasta ¼ 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 ½ cups low-sodium chicken broth 3 tablespoons cornstarch 5 tablespoons lemon juice ½ teaspoon salt ½ teaspoon freshly ground black pepper
Nutrition Info
- 528.3 caloriescarbohydrate: 59.8 gcholesterol: 61 mgfat: 17.8 gfiber: 5.7 gprotein: 34 gsaturatedFat: 3.1 gservingSize: -sodium: 423.7 mgsugar: 6.2 gtransFat: : -unsaturatedFat: : -
Directions Lemon Pepper Pasta with Chicken and Vegetables
Directions
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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.
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.
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.
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.