LEMON PEPPER PASTA WITH CHICKEN AND VEGETABLES

Lemon Pepper Pasta with Chicken and Vegetables image

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

Provided by Chris I.

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces bow-tie pasta
¼ 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 ½ cups low-sodium chicken broth
3 tablespoons cornstarch
5 tablespoons lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

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.
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.
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.
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.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.8 g, Cholesterol 61 mg, Fat 17.8 g, Fiber 5.7 g, Protein 34 g, SaturatedFat 3.1 g, Sodium 423.7 mg, Sugar 6.2 g