Lemon Chicken Pasta with Roasted Vegetables **PREP-Marinade**
Add the juice of half the lemon to the chicken bag marinade at least 2 hours before cooking. Preheat oven to 400 degrees. Toss the vegetables in a large bowl with 1/4 C. of oil and a little salt and pepper. Layer on a baking sheet in a single layer and bake for 12-15 minutes. Boil pasta in salted water for 8-9 minutes and the pasta is al dente. Remove 1 C. of pasta water before draining noodles. In a large skillet, add 1 T. of oil and cook the chicken on medium high heat for 3-5 minutes on one side, flip, and 5-7 minutes on the other side, until done. You can also grill or broil. Let sit 5 minutes and slice chicken. In the same skillet sauté the onions until softened, 3-4 minutes. In a large pot or bowl, toss together the onions, pasta, roasted veggies, herbs, cheese, and add pasta water until desired consistency. (You can do this on low heat in a large pot too) Drizzle with the other half of the lemon (juice) Serve pasta on plate and top with sliced chicken.
Nutrition Facts
Serving Size: 1 serving (¼ recipe)
Servings Per Container: 4
| Nutrient | Amount |
|---|---|
| Calories | 610 |
| Total Fat | 18 g |
| Saturated Fat | 4 g |
| Cholesterol | 75 mg |
| Sodium | 620 mg |
| Total Carbohydrates | 68 g |
| Dietary Fiber | 5 g |
| Total Sugars | 7 g |
| Added Sugars | 2 g |
| Protein | 40 g |
Key Micronutrients:
Vitamin D 2% • Calcium 15% • Iron 18% • Potassium 16%
Ingredients
Chicken, linguine or spaghetti pasta (wheat), zucchini, cherry tomatoes, cauliflower, onion, parmesan cheese (milk, cultures, salt, enzymes), olive oil, lemon juice, honey, basil, parsley, oregano, thyme, garlic, onion powder, ground mustard, black pepper, red pepper flakes, salt.
Allergen Statement
Contains: Wheat, Milk