Chicken Pasta Primavera
Ingredients
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into bite size pieces
- 1/2 lb carrots, peeled and sliced
- 1/2 lb squash (yellow and/or zucchini). sliced
- 1 bunch broccoli, chopped
- 1/2 cup chicken stock
- 2 tbsp freshly squeezed lemon juice
- 1 tbsp freshly grated lemon zest
- 1 tsp each black pepper and salt
- 1/2 cup Parmesan cheese, grated, plus extra for garnish
- 1 lb Penne pasta, fully cooked and drained
Instructions
- Heat oil in a large skillet. Add chicken pieces and cook until browned, about 5 minutes. Add veggies and cook an additional 5 minutes, stirring often.
- Add chicken stock, lemon juice and zest and salt and pepper. Bring to a slow boil and simmer for 5-7 minutes, until the liquid is reduced by half. Remove from heat, stir in Parmesan cheese and toss with cooked pasta. Garnish with additional Parmesan before serving.