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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
1 tablespoon lemon pepper seasoning |
2 tablespoons olive oil |
3 cups whole wheat penne, uncooked |
2 tablespoons olive oil |
1/2 lb asparagus, cut into 1-inch pieces |
1 cup baby carrots, halved |
1 cup broccoli floret |
1 tablespoon lemon pepper seasoning |
1/2 tablespoon italian seasoning |
1/2 lb mushroom, quartered |
1/4 cup frozen sweet peas (or fresh) |
2 garlic cloves, crushed |
1 lemon, juice and zest of |
1/4 cup dry white wine or 1/4 cup chicken stock |
1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk |
3 tablespoons cornstarch |
1/8 cup cold water |
1/3 cup parmesan cheese, grated |
Directions:
1. Heat large skillet over medium-high heat.
2. Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
3. Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
4. In a large stockpot cook pasta according to directions on package.
5. Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
6. Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
7. Add mushrooms, peas and garlic, then remove from heat.
8. Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
9. Return to burner and heat to boiling for 2 minutes, stirring constantly.
10. Remove from heat, add cheese, pasta and chicken, mix well and serve.
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