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Lemony Chicken and Vegetable Pasta

SAVE ✓ SAVED ADD TO MEAL PLAN PRINT

This lemony pasta dish features spring produce like asparagus, cauliflower, broccolini, and spinach with the addition of cherry tomatoes. It's perfect for that transition time between spring and summer when the cool weather crops are still around, but the first tomatoes are starting to come in.

This recipe uses store-bought rotisserie chicken, but you could also use any leftover cooked chicken you have in your fridge.

Cooking instructor Wendy Cannon, developed this recipe based on a Meal-o-Matic Power Pasta dish she made. It was so good, she knew it had to become a stand-alone recipe for everyone to enjoy!

Ingredients

Food
Amt
Units
Prep
Notes
16 ounce box short whole wheat pasta (such as penne, fusilli, or farfalle)
whole wheat pasta
16
ounce box
such as penne, fusilli, or farfalle
4 tablespoons olive oil, divided
olive oil
4
tablespoons
divided
1 large onion, chopped
onion
1
chopped
6 cloves garlic, minced
garlic
6
cloves
minced
1½ cups chopped baby bella mushrooms
baby bella mushrooms
cups
½ head cauliflower, chopped
cauliflower
½
head
chopped
2 cups chopped broccolini (can substitute with broccoli)
broccolini
2
cups
can substitute with broccoli
1 bunch asparagus, trimmed of woody ends and chopped
asparagus
1
bunch
trimmed of woody ends and chopped
12 ounces cherry tomatoes, cut in half
cherry tomatoes
12
ounces
cut in half
1½ cups frozen peas, thawed
frozen peas
cups
thawed
3 cups baby spinach, chopped
baby spinach
3
cups
chopped
1 teaspoon dried parsley
dried parsley
1
teaspoon
1 teaspoon Italian seasoning
Italian seasoning
1
teaspoon
1 teaspoon salt
salt
1
teaspoon
½ teaspoon ground black pepper
ground black pepper
½
teaspoon
1 rotisserie chicken, meat removed and cut into bite-size pieces
rotisserie chicken
1
meat removed and cut into bite-size pieces
2 lemons, juiced and zested
lemons
2
juiced and zested
optional: basil, torn or chopped (topper)
optional: basil
torn or chopped
topper
optional: grated parmesan cheese (topper)
optional: parmesan cheese
topper

Method

  1. COOK THE PASTA. Prepare pasta according to package directions.
  2. COOK THE AROMATICS. While the pasta is cooking, heat 2 tablespoons of olive oil in a large heavy bottom pot, such as a Dutch oven, over medium heat. Add onion and garlic and cook, stirring frequently, until softened and fragrant, about 2-3 minutes.
  3. COOK THE MUSHROOMS. Add the mushrooms to the pot and arrange in an even layer. Cook, stirring occasionally, until mushrooms are softened and edges are somewhat dry, about 3-5 minutes.
  4. BEGIN COOKIG THE HARD VEGETABLES. Add the cauliflower, broccolini, and asparagus to the pot and stir to combine. Cook, stirring occasionally, until vegetable are beginning to soften, about 3 minutes.
  5. ADD THE SOFT VEGETABLES AND SEASONING. To the pot, as cherry tomatoes, thawed peas, dried parsley, Italian seasoning, salt, and pepper and stir gently to combine. Cook, stirring occasionally, until tomatoes begin to release their juices.
  6. WILT THE SPINACH. Add spinach to the pot and stir to incorporate. Cook until the spinach begins to wilt, about 2 minutes.
  7. WARM THE CHICKEN. Add the chopped rotisserie chicken to the pot and stir to incorporate. Cook until the chicken is warmed through.
  8. MAKE THE LEMON SAUCE. While the chicken is warming through, make the lemon sauce. To a small bowl add remaining 2 tablespoons of olive oil, lemon juice, and lemon zest. Whisk to combine.
  9. ADD THE PASTA AND LEMON SAUCE. Add the prepared pasta to the pot and gently stir to combine. Pour the lemon sauce over the pasta mixture and stir again until the sauce is incorporated throughout. Serve with optional toppers of basil and parmesan cheese.
Prep time
30 min
Cook time
30 min
Yields/Serves:
8
Contains Wheat
Nutrition Information