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Lemon Chicken and Veggie Pasta

Kim Hampton

"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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55 m servings 531 cals
Original recipe yields 5 servings


  • 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

See full nutrition

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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  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.

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Read all reviews 24
  1. 31 Ratings

Most helpful positive review

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...

Most helpful critical review

Pretty good. I thought it was missing a little kick even with the chiles

Most helpful
Most positive
Least positive

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...

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...

Thought it was good but found it almost too spicy even for us and we love spicy. Great way to use lots of summer veggies. Will make again perhaps with fresh tomatoes and chilies so I can contro...

Very good! It didn't come out as lemony as I had hoped for.

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 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...

Very yummy flavor and best of all it was easy and fast! You can even make it faster by having all the veggies pre-chopped. The next time I make this I will make one small adjustment. The aspara...

Great recipe! Just the right spices.

Delicious. I substituted the egg noodles with wheat pasta, and chose canned tomatoes without the chile peppers. Instead, to add some spice, I used a red pepper olive oil to rub into the chicke...