The other day I mentioned the beautiful vegetables I got in my Bountiful Basket. I decided to put more of them to use in our meal last night. In our box of fruits and veggies there was a beautiful bunch of asparagus, some summer squash and these glorious green onions. The perfect ingredients for a Lemon Chicken Pasta.
Lemon, garlic and Parmesan cheese come together to create a light and flavorful sauce for the pasta and wonderful Spring vegetables. This pasta's flavors are bright and delicious and satisfying and filling all at the same time!
1 PKG Gluten Free Spaghetti, Cooked according to package directions.
2 Chicken Breasts, Chopped into bite sized pieces
2 TBSP Olive Oil
1 Bunch Asparagus, Woody ends removed and chopped
1 Summer Squash, Halved and sliced
1/2 Red Pepper, Sliced
2 Green Onions, Sliced
4 Garlic Cloves, Crushed
3 Sprigs Fresh Thyme
2 TBSP Butter
1 Lemon, Zested and Juiced
1/2 C Parmesan Cheese, Grated
Salt & Pepper
Prepare Spaghetti according to package directions in a pasta pot. Drain (keep about a 1/2 cup of pasta water) and add 1 TBSP butter to pasta.
Heat olive oil in a large frying pan over medium heat. Season chicken with salt and pepper. Add chicken and cook until chicken begins to brown.
Add vegetables to chicken and cook until tender crisp.
Add remaining ingredient and 1/4 cup of reserved pasta liquid to pan . Pour over pasta in pot. Mix and serve.
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