Lemon Pepper Pasta With Chicken And Vegetables

Name: Lemon Pepper Pasta With Chicken And Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces bow-tie pasta; 1/4 cup olive oil, divided; 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces; 2 zucchini, cut into matchsticks; 2 yellow squashes, cut into matchsticks; 1 onion, chopped; 1 red bell pepper, cut into 1/4-inch dice; 4 cloves garlic, minced; 2 1/2 cups low-sodium chicken broth; 3 tablespoons cornstarch; 5 tablespoons lemon juice; 1/2 teaspoon salt; 1/2 teaspoon freshly ground black pepper

Servings: persons

8 ounces bow-tie pasta
1/4 cup olive oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 zucchini, cut into matchsticks
2 yellow squashes, cut into matchsticks
1 onion, chopped
1 red bell pepper, cut into 1/4-inch dice
4 cloves garlic, minced
2 1/2 cups low-sodium chicken broth
3 tablespoons cornstarch
5 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper

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.

857

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 ounces bow-tie pasta, 1/4 cup olive oil, divided, 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces, 2 zucchini, cut into matchsticks, and more.

Yes, Lemon Pepper Pasta With Chicken And Vegetables falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Pepper Pasta With Chicken And Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions