Lemon Chicken and Veggie Pasta

This simple, veggie-packed pasta dish is ready in just 30 minutes for a quick and easy weeknight dinner! Filled with chicken, broccoli, carrots, onions and tomatoes, this pasta is topped with a little lemon juice, olive oil and Parmesan cheese for a dish the whole family will be asking for again. This makes a perfect side for a family picnic or a light dinner for warm summer nights.

What cut of Chicken for this recipe?

I know many of you are going to ask if you can use chicken thighs instead of chicken breasts for this Lemon Chicken and Veggie Pasta – and the answer is yes!  We chose chicken breasts because they are leaner but chicken thighs are inherently juicier and reheat better.  You can also use this lemon herb marinade on shrimp, salmon, pork and steak – it makes EVERYTHING better!

How to make Lemon Chicken and Veggie Pasta

Ingredients:

• 2 tablespoons olive oil divided
• 1 pound boneless skinless chicken breast chopped
• 2 cups broccoli florets
• 2 cloves garlic minced
• 2 carrots sliced
• 1/2 sweet onion chopped
• 2 medium tomatoes chopped
• 1/2 teaspoon salt
• 12 ounces bowtie pasta cooked according to package directions
• 1 lemon juiced
• 1/2 cup shredded Parmesan cheese
• 2 tablespoons parsley chopped (optional)

Directions:

1. Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from skillet and set aside.
2. Return skillet to heat. Add 1 Tbsp. oil, broccoli, garlic, carrot and onions. Cook 10 minutes, or until veggies are tender-crisp.
3. Stir in chicken, tomatoes and salt. Cook 3 minutes, or until chicken is heated and tomatoes soften.
4. Stir in cooked pasta and lemon juice. Sprinkle with cheese and parsley.

Additions & Substitutions:

• Need a meatless dinner idea? Just leave out the chicken for a vegetarian option.
• You can swap out any of your favorite pastas including whole wheat, gluten free, or veggie noodles, too.
• Other vegetables that would taste great would be some red bell peppers, asparagus, and artichoke hearts.
• You could always make this pasta with some salmon or shrimp, too!