Sauteed Vegetables with Lemon Pepper Chicken

Val Frazer

By
@smilesnwinks

This dish was a quick dish I made for my family one night. We had very limited amount of chicken and wanted to make it stretch. Feel free to use just regular chicken breast. Enjoy.


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Serves:

4

Prep:

20 Min

Cook:

30 Min

Method:

Stove Top

Ingredients

1 lb
lemon pepper chicken, pre cooked
1 can(s)
artichoke hearts, canned
1 large
zucchini
1 large
yellow squash
1/2 lb
mushrooms
1 medium
sweet onion
1 large
tomato
2 Tbsp
garlic, minced
2 Tbsp
olive oil
salt and pepper
parmesan cheese

Directions Step-By-Step

1
Place oil in pan and heat on medium. Add onions and garlic. Saute till onions are translucent.
2
While onions & garlic cooking, chop remaining vegetables. Make sure to drain artichoke hearts.
3
Add all vegetables except for the tomatoes. Saute on medium heat the vegetables till they are al dente. Add S&P to taste. Add in pre-cooked lemon pepper chicken. Finish cooking till chicken warm. Reduce heat to low.
4
Place spaghetti to cook. Once cooked, drain pasta and add vegetable/chicken mixture over pasta. Add fresh diced tomatoes and Parmesan. Add S&P as desired.

About this Recipe

Course/Dish: Chicken, Pasta
Main Ingredient: Pasta
Regional Style: American
Other Tag: Quick & Easy