Lemon Pepper Pasta with Chicken and Vegetables Recipe - Allrecipes.com
Lemon Pepper Pasta with Chicken and Vegetables Recipe
  • READY IN 45 mins

Lemon Pepper Pasta with Chicken and Vegetables

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    30 mins
  • READY IN

    45 mins

Directions

  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.
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Footnotes

  • Cook's Note:
  • You can use a prepared lemon-pepper sauce or marinade instead of the lemon juice and pepper. These prepared products are fairly strong, so start by adding a tablespoon or two, then taste and adjust.
  • For a vegetarian version, skip the chicken, use a mild vegetable stock, and double the zucchini and yellow squash.
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Nutrition

  • Calories
  • 528 kcal
  • 26%
  • Carbohydrates
  • 59.8 g
  • 19%
  • Cholesterol
  • 61 mg
  • 20%
  • Fat
  • 17.8 g
  • 27%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 34 g
  • 68%
  • Sodium
  • 424 mg
  • 17%

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

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About the Cook

 
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