My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!
Preparation Time
20 mins
Cooking Time
15 mins
Total Time
35 mins
Calories
423 Calories
Recipe Instructions
Step 1
Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.
Step 2
Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.
Step 3
Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.
Ingredients
¼ cup water
2 tablespoons lemon juice
¼ cup olive oil
2 cups broccoli florets
1 pound penne pasta
2 tablespoons capers
1 (3 ounce) can sliced mushrooms, drained
1 bunch asparagus, trimmed and cut into 1 inch pieces
1 large skinless, boneless chicken breast half - cut into cubes
