Recipe by Chris I.
"This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago."
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olive oil, divided
skinless, boneless chicken breast halves, cut into bite-size pieces
zucchini, cut into matchsticks
yellow squashes, cut into matchsticks
red bell pepper, cut into 1/4-inch dice
2 1/2 cups
low-sodium chicken broth
freshly ground black pepper
I thought this was awesome! Only changed veggies since I don't care for zucchini or squash so I used stir fry veggies . Great flavor, consistency and seasoning....I even uploaded a picture of what mine turned out looking like. I did add extra pepper only because I'm a pepper freak! Thanks for a different recipe that I hadn't even thought of trying, will definitely make again and again....
* Percent Daily Values are based on a 2,000 calorie diet.
Lemon Pepper Pasta with Chicken and Vegetables
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 160
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