Lemon Chicken Pasta with Broccoli


  • 8 ounces whole-wheat pasta
  • 5 tablespoons light olive oildivided (not extra-virgin)
  • 3 medium chicken breastsboneless, skinless (about 18-ounces)
  • 1 tablespoon lemon pepper seasoning
  • 4 cloves garlicminced
  • 3 cups of Smith's Farm broccoli florets
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons fresh grated lemon zest
  • Parmesan cheeseas a garnish


  1. Cook desired amount of pasta according to package directions; I used half a package. Cook al dente (firm), remove from heat and drain. Stir in 2-tbs olive oil to prevent sticking.
  2. Meanwhile: Cut chicken into ½-inch cubes and toss with lemon pepper seasoning. 
  3. Heat 2 tablespoons of olive oil in a large pan or skillet to medium-high heat. Add chicken pieces and cook 5-7 minutes, stirring often until opaque and mostly cooked. 
  4. Turn heat to high and add garlic, saute 3-4 minutes more to lightly brown chicken. Remove chicken from pan.
  5. Reduce heat to medium-high and heat remaining olive oil in a pan. Add broccoli and saute 3-4 minutes. Do not over-cook as broccoli should be crisp. 
  6. Remove from heat and stir in lemon juice, lemon zest, cooked chicken, and pasta. Serve with Parmesan as a garnish.


Thank you to Plating Pixels for this great summertime recipe!