Total Time
Prep 15 mins
Cook 20 mins

This one-dish meal is lemony, creamy, vegetable-y, and delicious. The amounts (and even types) of vegetables could be changed depending on your tastes. Just leave out the chicken to make this meal vegetarian.

Ingredients Nutrition


  1. Heat large skillet over medium-high heat.
  2. Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
  3. Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
  4. In a large stockpot cook pasta according to directions on package.
  5. Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
  6. Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
  7. Add mushrooms, peas and garlic, then remove from heat.
  8. Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
  9. Return to burner and heat to boiling for 2 minutes, stirring constantly.
  10. Remove from heat, add cheese, pasta and chicken, mix well and serve.
Most Helpful

Other reviewers have said that the lemon is a little much, but my family absolutely loved it! Don't change a thing!

krista m. February 01, 2009

This was very tasty! We cut back on some of the lemon, but other than that it was really good!

emilyjoaustin May 23, 2007

It was very good. I didn't have some of the veggies (asparagus and peas) so I left then out and added some onions. Also I purposefully left out the lemon in the sauce so it wasn't as lemony. A very good recipe overall.

Rifka April 24, 2007