Lemon Chicken and Veggie Pasta

Lemon Chicken and Veggie Pasta

6
KimH 0

"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

55 m servings 531 cals
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Original recipe yields 5 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

6
  1. 6 Ratings

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Most helpful positive review

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 gre...

Most helpful critical review

Good. Better the next day.

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 gre...

i'm going to admit that i cannot give a true review b/c i altered so much.. but i would still like to submit what i did so i can go back in the future.. i almost never carry canned tomato produc...

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

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 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...

Good. Better the next day.