Lemon Chicken and Veggie Pasta

Recipesfull introduces to you: Chicken Recipes. (Lemon Chicken and Veggie Pasta). 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.

Brief

Prep 30 mins

Cook: 25 mins

Total: 55 mins

Servings: 5

Yield: 5 servings

Lemon Chicken and Veggie Pasta

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

Main Dish

Directions

Step 1

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

Step 2

Rub olive oil over chicken tenders.

Step 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.

Step 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.

Step 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.

Nutritional Information

Lemon Chicken and Veggie Pasta

Servings Per Recipe:5

Calories: 531.3

% Daily Value *

Protein: 40.5g 81%

Carbohydrates: 67.5g 22%

Dietary Fiber: 7.7g 31%

Sugars: 8.9g

Fat: 11.6g 18%

Saturated Fat: 3.6g 18%

Cholesterol: 130.5mg 44%

Vitamin A Iu: 13117.7IU 262%

Niacin Equivalents: 25.9mg 199%

Vitamin B6: 1mg 64%

Vitamin C: 39.8mg 66%

Folate: 220.3mcg 55%

Calcium: 216.9mg 22%

Iron: 5.3mg 29%

Magnesium: 100mg 36%

Potassium: 1004.8mg 28%

Sodium: 783.9mg 31%

Thiamin: 1mg 98%

Calories From Fat: 104.1

*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.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.