This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.

    Advertisement
  • Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.

  • Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.

  • Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

Cook's Note:

You can use a prepared lemon-pepper sauce or marinade instead of the lemon juice and pepper. These prepared products are fairly strong, so start by adding a tablespoon or two, then taste and adjust.

For a vegetarian version, skip the chicken, use a mild vegetable stock, and double the zucchini and yellow squash.

Nutrition Facts

528 calories; protein 34g 68% DV; carbohydrates 59.8g 19% DV; fat 17.8g 27% DV; cholesterol 61mg 20% DV; sodium 423.7mg 17% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/10/2016
Great recipe! It's very versatile. I used zucchini squash broccoli and carrots. I also substituted fettuccine for the bow tie pasta since I didn't have any. I used a rotisserie chicken and just added it in at the end. Delicious! I will be making it again. Read More
(3)

Most helpful critical review

Rating: 3 stars
01/19/2019
The dish was bland for my family. Read More
7 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/10/2016
Great recipe! It's very versatile. I used zucchini squash broccoli and carrots. I also substituted fettuccine for the bow tie pasta since I didn't have any. I used a rotisserie chicken and just added it in at the end. Delicious! I will be making it again. Read More
(3)
Rating: 5 stars
12/06/2014
I thought this was awesome! Only changed veggies since I don't care for zucchini or squash so I used stir fry veggies. Great flavor consistency and seasoning....I even uploaded a picture of what mine turned out looking like. I did add extra pepper only because I'm a pepper freak! Thanks for a different recipe that I hadn't even thought of trying will definitely make again and again.... Read More
(1)
Rating: 2 stars
01/05/2017
We normally love any lemony chicken dish but didn't much care for this. I know that cornstarch sauces can be weird so I finished it with a pat of butter but that only helped a little. I think the peppers and lemon didn't work together. If I were to try again I would omit the pasta (and probably the peppers) and serve over rice. It's not likely that I'll make it again though. So many recipes so little time! Read More
Advertisement
Rating: 3 stars
08/09/2016
If I were to make this again I would not use the cornstarch. I think I would flour the chicken and use a bit of pasta h2o. I need to rate it just ok purely on the weird consistency of the sauce. The taste and other prep was fine. I did use lemon pepper on my chicken I thunk it would be lacking without some seasoning! Read More
Rating: 4 stars
09/25/2017
I'm actually doing this for a computer class project. Read More
Rating: 3 stars
01/19/2019
The dish was bland for my family. Read More
Advertisement