Summer Chicken And Vegetable Pasta
Rosemary marinated chicken, summer vegetables, and tender farfalle all drenched in a fantastic lemon butter sauce with hints of garlic! Great for outdoor summer gatherings!
Summer Chicken and Vegetable Pasta
Ingredients
Instructions
Nutrition Facts
Calories
328.20Fat (grams)
16.34Sat. Fat (grams)
3.25Carbs (grams)
13.73Fiber (grams)
3.30Net carbs
10.42Sugar (grams)
4.41Protein (grams)
31.64Sodium (milligrams)
125.40Cholesterol (grams)
94.13Directions
1. In a large bowl, add sliced chicken, olive oil, lemon juice, garlic, salt and pepper.
2. Mix together until all pieces are coated. Add rosemary sprigs and let marinate for 30 minutes.
3. Make the pasta. Bring 6 cups of water to a boil with a pinch of salt.
4. Add farfalle pasta and cook a couple minutes shy of al dente. Tender but not fully cooked.
5. Remove from heat and drain. Drizzle the farfalle with a little olive oil, stir together, cover and set aside.
6. Make the sauce. In a small bowl, add the broth, wine, lemon juice and cornstarch.
7. Whisk until cornstarch is dissolved. Set aside.
8. In a medium saucepan, melt the butter over medium heat.
9. Add the thyme, rosemary, garlic powder, salt and pepper. Whisk together and simmer for 1 minute.
10. Add the broth/wine mixture to the saucepan. Whisk together.
11. Bring mixture to a boil then remove from heat, cover and set aside.
12. Heat a medium saucepan over medium-high heat. Add the marinated chicken, removing the sprigs of rosemary.
13. Sauté until lightly browned and reaches and internal temperature of 165 degrees. Set aside.
14. In a large saucepan, heat olive oil over medium heat.
15. Add the asparagus, zucchini, yellow squash, carrots, bell peppers and tomatoes.
16. Sauté for7-8 minutes until vegetables are soft. Remove from heat and set aside.
17. In a Dutch oven or soup pot, add the chicken, vegetables and pasta. Stir together and cook over medium heat for a few minutes until warm.
18. Add the spinach and peas.
19. Cook until spinach is wilted. Serve warm.