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Lemony Chicken and Vegetable Pasta

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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

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16 ounce box short whole wheat pasta (such as penne, fusilli, or farfalle)

whole wheat pasta

ounce box

such as penne, fusilli, or farfalle

4 tablespoons olive oil, divided

olive oil

tablespoons

divided

1 large onion, chopped

onion

chopped

6 cloves garlic, minced

garlic

cloves

minced

1½ cups chopped baby bella mushrooms

baby bella mushrooms

1½

cups

½ head cauliflower, chopped

cauliflower

head

chopped

2 cups chopped broccolini (can substitute with broccoli)

broccolini

cups

can substitute with broccoli

1 bunch asparagus, trimmed of woody ends and chopped

asparagus

bunch

trimmed of woody ends and chopped

12 ounces cherry tomatoes, cut in half

cherry tomatoes

ounces

cut in half

1½ cups frozen peas, thawed

frozen peas

1½

cups

thawed

3 cups baby spinach, chopped

baby spinach

cups

chopped

1 teaspoon dried parsley

dried parsley

teaspoon

1 teaspoon Italian seasoning

Italian seasoning

teaspoon

1 teaspoon salt

salt

teaspoon

½ teaspoon ground black pepper

ground black pepper

teaspoon

1 rotisserie chicken, meat removed and cut into bite-size pieces

rotisserie chicken

meat removed and cut into bite-size pieces

2 lemons, juiced and zested

lemons

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

COOK THE PASTA. Prepare pasta according to package directions.
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.
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.
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.
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.
WILT THE SPINACH. Add spinach to the pot and stir to incorporate. Cook until the spinach begins to wilt, about 2 minutes.
WARM THE CHICKEN. Add the chopped rotisserie chicken to the pot and stir to incorporate. Cook until the chicken is warmed through.
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.
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:

Contains Wheat

Nutrition Information

Printed from:

https://recipes.doctoryum.org/en/recipes/lemony-chicken-and-vegetable-pasta-38010

Lemony Chicken and Vegetable Pasta

Ingredients

Method

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