sauteed vegetables with lemon pepper chicken
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.
prep time
20 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 1 pound lemon pepper chicken, pre cooked
- 1 can artichoke hearts, canned
- 1 large zucchini
- 1 large yellow squash
- 1/2 pound mushrooms
- 1 medium sweet onion
- 1 large tomato
- 2 tablespoons garlic, minced
- 2 tablespoons olive oil
- - salt and pepper
- - parmesan cheese
How To Make sauteed vegetables with lemon pepper chicken
-
Step 1Place oil in pan and heat on medium. Add onions and garlic. Saute till onions are translucent.
-
Step 2While onions & garlic cooking, chop remaining vegetables. Make sure to drain artichoke hearts.
-
Step 3Add 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.
-
Step 4Place 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes