Chicken, Pasta and Veggies in a Lemon Wine Sauce

Total Time
Prep 10 mins
Cook 20 mins

This is one of my favorite pasta dishes. I don't make pasta very often, but whe, I do, I load it up with veggies to cut down on the guilt. I never use frozen veggies for this dish because I find they get mushy during the cooking process. It seems like a lot of ingredients, but it really is quite easy.

Ingredients Nutrition


  1. Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
  2. In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
  3. Remove chicken from skillet and set aside.
  4. In the same pan, add shallot and garlic, and sauté until shallot is translucent.
  5. Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
  6. Add wine and chicken broth.
  7. Allow to bubble and reduce for 10 minutes.
  8. Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
  9. Add pasta to the pan and toss with parmesan cheese and basil leaves.
Most Helpful

5 5

This was delicious! I had already marinated my chicken in a lemony marinade (for chicken fajitas) but decided to try this one instead. What a winner! I wouldn't change a thing.

5 5

This review is for the sauce only. I needed to use up some leftover grilled shrimp, so I skipped the chicken and just tossed the shrimp into the sauce until warm. The entire family devoured this.

5 5

We really enjoyed this dish. Quick, easy and tasty. For our preference I increased the chicken (1 1/4 lb) & broccoli (5-6 oz. As a result I increased the wine & broth abit. I didn't have fresh basil so I used 1-2 tsp dried. Thanks for sharing your recipe.