Chicken Penne Primavera

This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.

Steps

Heat large skillet over medium-high heat.

Add 2 tablespoons olive oil to pan , season chicken breasts with lemon-pepper seasoning and add chicken to pan.

Cook chicken 5 minutes on each side , or until juices run clear , and set cooked chicken aside , let cool and cut into slices.

In a large stockpot cook pasta according to directions on package.

Add 2 more tablespoons olive oil to pan , along with asparagus , carrots and broccoli.

Stir in remaining lemon pepper and italian seasonings , and cook about 4 minutes , until vegetables are cooked through but still slightly crisp.

Add mushrooms , peas and garlic , then remove from heat.

Add lemon juice and zest , cool 1-2 minutes , then add wine , milk and cornstarch mixed with water.

Return to burner and heat to boiling for 2 minutes , stirring constantly.

Remove from heat , add cheese , pasta and chicken , mix well and serve.

Ingredients

boneless skinless chicken breasts, lemon pepper seasoning, olive oil, whole wheat penne, asparagus, baby carrots, broccoli floret, italian seasoning, mushroom, frozen sweet peas, garlic cloves, lemon, juice and zest of, dry white wine, whole milk, cornstarch, cold water, parmesan cheese