Zesty Lemon Herb Chicken Pasta Primavera
A vibrant and flavorful pasta dish featuring tender chicken, fresh vegetables, and a zesty lemon herb sauce, perfect for a quick and satisfying meal.
Ingredients
Protein
- 2 lbs boneless, skinless chicken breasts cut into 1-inch pieces
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp Italian seasoning
Pasta
- 12 oz linguine or fettuccine pasta
- 1 tbsp olive oil (for tossing cooked pasta)
- 1/2 tsp salt (for pasta water)
Vegetables
- 1 medium zucchini halved lengthwise and sliced into 1/2-inch crescent moons
- 1 red bell pepper red bell pepper cored, seeded, and thinly sliced
- 1 cup broccoli florets small
- 1/2 cup asparagus spears trimmed and cut into 1-inch pieces
- 1 cup cherry tomatoes halved
- 2 cloves garlic minced
- 1/4 tsp red pepper flakes optional
Broth & Liquids
- 1/2 cup low-sodium chicken or vegetable broth
- 1/4 cup fresh lemon juice from 1-2 lemons
- 2 tbsp unsalted butter
Herbs & Cheese
- 1/4 cup fresh parsley chopped
- 2 tbsp fresh basil chopped
- 1/4 cup grated Parmesan cheese plus more for serving
Instructions
- Cook pasta in salted boiling water until al dente, then drain and toss with olive oil.
- Sauté chicken pieces in olive oil until cooked through, then set aside.
- In the same pan, sauté vegetables and garlic until tender, then add broth, lemon juice, butter, and red pepper flakes.
- Return chicken and cooked pasta to the pan, toss to combine, and stir in herbs and Parmesan cheese.
- Serve immediately, garnished with extra Parmesan and herbs if desired.
Notes
For a lighter version, use less butter and cheese, and add more vegetables.