Lemon Pepper Pasta with Chicken and Vegetables

This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago.

Step: 1

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.

Step: 2

Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.

Step: 3

Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.

Step: 4

Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

Per Serving: 528 calories; protein 34g; carbohydrates 59.8g; fat 17.8g; cholesterol 61mg; sodium 423.7mg.

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