Lemon Chicken and Veggie Pasta

4.3
(33)

This can be a little spicy depending on the heat of the chiles in the can. Ro-Tel® tends to be milder than Hatch® brand. You can also substitute asparagus, zucchini, and Cajun seasoning with broccoli, snap peas, and ginger for an Asian flavor.

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Prep Time:
30 mins
Cook Time:
25 mins
Total Time:
55 mins
Servings:
5
Yield:
5 servings

Ingredients

  • 1 teaspoon lemon pepper

  • ½ teaspoon dried thyme

  • ½ teaspoon dried parsley

  • ¼ teaspoon dried rosemary

  • ¼ teaspoon Cajun seasoning

  • ¼ teaspoon coarsely ground black pepper

  • 1 tablespoon olive oil

  • 5 large chicken tender strips

  • 1 (10 ounce) can diced tomatoes with green chile peppers (such as Hatch®)

  • 1 onion, quartered

  • 1 cup (1 1/2-inch) sliced asparagus

  • 6 baby carrots, thinly sliced

  • 1 zucchini, halved and sliced

  • 6 baby bella mushrooms, sliced

  • 3 small bell peppers, sliced

  • 2 large cloves garlic, minced

  • 1 cup chicken broth

  • ½ lemon, juiced

  • ¼ teaspoon lemon zest

  • 1 (12 ounce) package no-yolk egg noodles

  • 1 ounce grated Parmesan cheese

  • 1 ounce shredded mozzarella cheese

Directions

  1. Mix lemon pepper, thyme, parsley, rosemary, Cajun seasoning, and black pepper in a small bowl.

  2. Rub olive oil over chicken tenders.

  3. Arrange chicken tenders in a large skillet over medium heat; season with half the seasoning mixture. Cook chicken until halfway cooked, about 5 minutes. Flip and season the other sides with the remaining seasoning mixture; cook until chicken is no longer pink in the center and juices run clear, about 5 more minutes. Remove cooked chicken from skillet.

  4. Mix tomatoes with green chile peppers, onion, asparagus, carrots, zucchini, mushrooms, bell peppers, and garlic in the same skillet; cook until vegetables are softened, 3 to 4 minutes. Add chicken broth, lemon juice, lemon zest, and chicken tenders to the vegetable mixture. Reduce heat to medium-low, cover, and simmer for 10 minutes.

  5. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and return noodles to pot. Add Parmesan cheese and mozzarella cheese; toss until cheeses melt. Transfer noodles to 5 serving bowls; top each with 1 chicken tender and 1/5 the vegetable mixture.

Nutrition Facts (per serving)

531 Calories
12g Fat
68g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 5
Calories 531
% Daily Value *
Total Fat 12g 15%
Saturated Fat 4g 18%
Cholesterol 131mg 44%
Sodium 784mg 34%
Total Carbohydrate 68g 25%
Dietary Fiber 8g 28%
Total Sugars 9g
Protein 41g
Vitamin C 40mg 199%
Calcium 217mg 17%
Iron 5mg 29%
Potassium 1005mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.