Lemon Chicken and Veggie Pasta Recipe - Allrecipes.com
Lemon Chicken and Veggie Pasta Recipe
  • READY IN 55 mins

Lemon Chicken and Veggie Pasta

Recipe by  

"This can be a little spicy depending on the heat of the chiles in the can. Ro-Tel® tends to be milder than Hatch® brand. You can also substitute asparagus, zucchini, and Cajun seasoning with broccoli, snap peas, and ginger for an Asian flavor."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings

Directions

  1. Mix lemon pepper, thyme, parsley, rosemary, Cajun seasoning, and black pepper in a small bowl.
  2. Rub olive oil over chicken tenders.
  3. Arrange chicken tenders in a large skillet over medium heat; season with half the seasoning mixture. Cook chicken until halfway cooked, about 5 minutes. Flip and season the other sides with the remaining seasoning mixture; cook until chicken is no longer pink in the center and juices run clear, about 5 more minutes. Remove cooked chicken from skillet.
  4. Mix tomatoes with green chile peppers, onion, asparagus, carrots, zucchini, mushrooms, bell peppers, and garlic in the same skillet; cook until vegetables are softened, 3 to 4 minutes. Add chicken broth, lemon juice, lemon zest, and chicken tenders to the vegetable mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes.
  5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return noodles to pot. Add Parmesan cheese and mozzarella cheese; toss until cheeses melt. Transfer noodles to 5 serving bowls; top each with 1 chicken tender and 1/5 the vegetable mixture.
Kitchen-Friendly View
  • PREP 30 mins
  • COOK 25 mins
  • READY IN 55 mins
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Reviews More Reviews

Mar 24, 2013

I'm so glad I tried this recipe. I tasted great and it is pretty healthy with all the vegetables. It takes a little work but it is worth it. I like that it is a whole meal. You can add a green salad if you want, but it is really not necessary with all the vegetables in this dish. I made the dish as written with the exception of substituting green beans for asparagus and shell pasta for no yolk egg noodles because those are what I had on hand. I will definitely make it again.

 
Mar 24, 2014

Healthy and delicious! The perfect combination. I overloaded the veggies a little bit, but it turned out great.

 

5 Ratings

Mar 19, 2014

I made this for dinner tonight and my husband and I loved it! I used regular spaghetti because that's what I had. I didn't have asparagus so I used broccoli and green beans because that is what I had on hand. It's a great recipe to make substitutions because of all the vegetables. Will be making this again!

 
Nov 14, 2013

I loved this recipe! It's often hard to find a healthy pasta dish without all the sauces, but this one had great flavor, texture and looked pretty too. I will definitely try this with company. Easy and pretty quick.

 
Mar 23, 2013

Good. Better the next day.

 

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Nutrition

  • Calories
  • 531 kcal
  • 27%
  • Carbohydrates
  • 67.5 g
  • 22%
  • Cholesterol
  • 130 mg
  • 43%
  • Fat
  • 11.6 g
  • 18%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 40.5 g
  • 81%
  • Sodium
  • 784 mg
  • 31%

* Percent Daily Values are based on a 2,000 calorie diet.

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