Lemon chicken pasta

Step 1

Cook pasta according to package instructions. 16 ounces mini farfalle pasta

Step 2

Season chicken on both sides, with salt and pepper, lemon zest, and ½ tsp EACH of garlic powder, Italian seasoning and onion powder. Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests. 2-3 boneless skinless chicken breasts,Salt and freshly ground black pepper,1 teaspoon lemon zest

Step 3

Cook Veggies: Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, ½ tsp garlic powder and ½ tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds. 1 zucchini,1 yellow squash,3 cloves garlic

Step 4

Finish: Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine. Chop the chicken and return to the pan. 4 Tablespoons butter,¼ cup fresh lemon juice,1 cup freshly grated parmesan cheese

Step 5

Serve garnished with parsley and additional parmesan cheese, if desired.