Lemon Pepper Pasta with Chicken and Vegetables

This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 528 Calories

Ingredients

• ½ teaspoon salt
• 3 tablespoons cornstarch
• 1 onion, chopped
• ½ teaspoon freshly ground black pepper
• 4 cloves garlic, minced
• 5 tablespoons lemon juice
• ¼ cup olive oil, divided
• 2 zucchini, cut into matchsticks
• 8 ounces bow-tie pasta
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 yellow squashes, cut into matchsticks
• 1 red bell pepper, cut into 1/4-inch dice
• 2 ½ cups low-sodium chicken broth

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.