Lemon Chicken Pasta is ready in less than 30 minutes and is loaded with sautéed garlicky chicken, asparagus, broccoli, peas and whole-grain pasta with a simple parmesan lemon sauce.

This Lemon Chicken Pasta is perfect for springtime with asparagus, peas and broccoli. It is loaded with fresh lemon, garlic and parmesan for a super tasty meal. I am so excited to share this delicious recipe with you that my family loved. My husband had two bowls so that is a good sign!

Spring Lemon Chicken Pasta

With spring in the air, I decided that I needed a bright, fresh and delicious spring pasta recipe on the blog. I thought, what is more spring than lemons, peas and asparagus so I threw it all into one recipe! To make it a complete meal, I added sautéed chicken which was a great addition.

The sauce in this lemon chicken pasta is really light with garlic, lemon zest, lemon juice, parsley, parmesan cheese and some saved pasta water. It is fresh and light but oh so delicious! You can use whatever kind of pasta that you want for this recipe. I actually used Banza chickpea pasta for this recipe but whole-wheat pasta will also work. I like Banza because it is high in protein and fiber plus is tastes good- better when eaten the day of than for leftovers in my opinion.

Vegetables in Lemon Chicken Pasta

You know I can hardly make a lunch or dinner recipe without vegetables, right? Gotta' get those greens! I added chopped fresh asparagus, broccoli and frozen peas. You can easily use frozen broccoli for this recipe as well. The veggies add extra fiber and vitamins to the meal. For us, this was a complete meal and didn't need any side dishes with it.

Lemon Chicken Pasta

Yield: serves 4-5 Author: Amanda HernandezPrint Recipe

Lemon Chicken Pasta

Lemon Chicken Pasta is ready in less than 30 minutes and is loaded with sautéed garlicky chicken, asparagus, broccoli, peas and whole-grain pasta with a simple parmesan lemon sauce.

Prep Time: 5 minutes Cook time: 20 minutes Total time: 25 minutes

INGREDIENTS

• 8 ounces whole-grain pasta or chickpea pasta of choice
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 cup chopped broccoli
• 1 cup chopped asparagus
• 1 tablespoon chopped garlic
• 3/4 cup frozen peas
• 1 tablespoon lemon zest
• 1/4 cup lemon juice
• 1/4 cup parmesan cheese
• 1/4 cup chopped parsley

INSTRUCTIONS

1. Boil a pot of water and cook pasta according to directions. Drain pasta but save 1/4 cup pasta water for later.
2. In a large skillet, heat olive oil and cook chicken for 4-5 minutes over medium-high heat until chicken is browned stirring frequently.
3. Add in the broccoli and asparagus and sauté for 3 minutes stirring frequently.
4. Add in the garlic and peas and cook for 1 minute more.
5. Add the lemon juice, lemon zest, pasta and pasta water to the pan. Stir everything together.
6. Toss the pasta with the parmesan cheese and sprinkle with parsley.

Enjoy!

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