Lemon Chicken Pasta
This easy Lemon Chicken Pasta recipe is bright and fresh and ready in less than 30 minutes.
Ingredients
- 16 ouncesmini farfalle pasta ((454g), or your favorite bite-size pasta)
- 2boneless skinless chicken breasts
- salt and freshly ground black pepper
- 1 teaspoonlemon zest
- 1 teaspoongarlic powder (, divided)
- 1 teaspoonitalian seasoning (, divided)
- ½ teaspoononion powder
- 3 tablespoonsolive oil (, divided)
- 1zucchini (chopped)
- 1yellow squash (chopped)
- 3 clovesgarlic (, minced)
- 4 tablespoonsbutter ((57g))
- ¼ cupfresh lemon juice ((60g))
- 1 cupfreshly grated parmesan cheese ((95g))
- ¼ cupfresh chopped parsley ((15g), chopped)
Directions
- 1
Cook pasta according to package instructions.
- 2
Season chicken on both sides, with salt and pepper, lemon zest, and 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder. Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
- 3
Cook Veggies: Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
- 4
Finish: Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine. Chop the chicken and return to the pan.
- 5
Serve garnished with parsley and additional parmesan cheese, if desired.