Rating: 3.5 stars 3.7
23 Ratings
  • 5 star values: 4
  • 4 star values: 12
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 1

My best friend's mom used to make us a version of this in high school. It is very light, and you can add pretty much anything you want!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Fill a large pot with lightly salted water, and bring to a rolling boil over high heat. Cook pasta in boiling water until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well.

  • Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the chicken breast, and cook until browned on all sides, 3 to 5 minutes. Stir in lemon juice and capers, and continue cooking until chicken is no longer pink in the center, about 5 minutes longer. Remove chicken from pan.

  • Using the same pan, add asparagus, broccoli, mushrooms, and water to the juices remaining in the pan. Cover, and simmer until the broccoli and asparagus are tender. Layer pasta, chicken, and vegetables in a large platter or bowl to serve.

Nutrition Facts

423 calories; protein 21.6g; carbohydrates 61.3g; fat 11.5g; cholesterol 22mg; sodium 185.4mg. Full Nutrition