Chicken Penne Primavera

Name: Chicken Penne Primavera
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 6 serving(s)
Ingredients: 1 1/2 lbs boneless skinless chicken breasts; 1 tablespoon lemon pepper seasoning; 2 tablespoons olive oil; 3 cups whole wheat penne, uncooked; 2 tablespoons olive oil; 1/2 lb asparagus, cut into 1-inch pieces; 1 cup baby carrots, halved; 1 cup broccoli floret; 1 tablespoon lemon pepper seasoning; 1/2 tablespoon italian seasoning; 1/2 lb mushroom, quartered; 1/4 cup frozen sweet peas (or fresh); 2 garlic cloves, crushed; 1 lemon, juice and zest of; 1/4 cup dry white wine or 1/4 cup chicken stock; 1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk; 3 tablespoons cornstarch; 1/8 cup cold water; 1/3 cup parmesan cheese, grated

Submitted by Tee Lee

"This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian."

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Ready In:: 35mins
Ingredients:: 19
Serves:: 6

ingredients

1 ¹⁄₂ lbs boneless skinless chicken breasts
1 tablespoon lemon pepper seasoning
2 tablespoons olive oil
3 cups whole wheat penne, uncooked
Vegetables
2 tablespoons olive oil
¹⁄₂ lb asparagus, cut into 1-inch pieces
1 cup baby carrots, halved
1 cup broccoli floret
1 tablespoon lemon pepper seasoning
¹⁄₂ tablespoon italian seasoning
¹⁄₂ lb mushroom, quartered
¹⁄₄ cup frozen sweet peas (or fresh)
2 garlic cloves, crushed
Sauce
1 lemon, juice and zest of
¹⁄₄ cup dry white wine or 1/4 cup chicken stock
1 ¹⁄₂ cups whole milk or 1 1/2 cups 2% low-fat milk
3 tablespoons cornstarch
¹⁄₈ cup cold water
¹⁄₃ cup parmesan cheese, grated

directions

Heat large skillet over medium-high heat.
Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
In a large stockpot cook pasta according to directions on package.
Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
Add mushrooms, peas and garlic, then remove from heat.
Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
Return to burner and heat to boiling for 2 minutes, stirring constantly.
Remove from heat, add cheese, pasta and chicken, mix well and serve.

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Reviews

Other reviewers have said that the lemon is a little much, but my family absolutely loved it! Don't change a thing!

krista m.
This was very tasty! We cut back on some of the lemon, but other than that it was really good!

emilyjoaustin
It was very good. I didn't have some of the veggies (asparagus and peas) so I left then out and added some onions. Also I purposefully left out the lemon in the sauce so it wasn't as lemony. A very good recipe overall.

Rifka
This was a nice all in one meal. We felt the lemon was just a bit much, so we would cut the juice and zest to 1/2 lemon. I used a salt free lemon/pepper seasoning from Penzey's called Sunny Spain. Used w.w. rotini. Used less mushrooms and didn't have peas. I was out of white wine, so I used a fruit flavored kind and it worked. Used 1 C whipping cream and 1/2 C skim milk. The cooking time on the chicken was perfect! This is a weekend meal, but tasted great.

WI Cheesehead

RECIPE SUBMITTED BY

Tee Lee

After graduating from college in spring of 2007, I am now working as a Traffic Engineer. Now that I have free time instead of homework, I've been trying all sorts of new recipes that are more involved. I am always trying to get healthy food into my husband and 7-year old step-son. I am slowly wearing on them, both of them will finally eat vegetables with every dinner. Both of them like helping in the kitchen, especially on mini pizza nights! We have a 4-year old male lab/golden retriever mix and when the two "boys" get going, look out! I participated in my in-law's family Christmas party this year by bringing almond roca. It was a huge hit and everyone wants it again next get-together! I will definately bring it again, but I don't want to give the recipe out to them because it is so easy and I like them thinking I worked by butt off!! A cooking tragedy I once had in high school: I was making some pesto for my mom and I to have with lunch. At the time, I didn't know the difference between a clove and a bulb of garlic and I ended up putting about half a bulb of garlic in the recipe then stopped because I though "two whole bulbs would be a lot"... the recipe read 2 cloves ... Needless to say, we had bad breath for days and I never forgot what a clove was!! I haven't tried all of my posted recipes, but if I posted them I thought they sounded good and figured I should give someone else the chance to try them before I get to them. <img src="http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket">

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