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Lemon Herb Chicken Pasta
By Thrive Life · 6 servings
10m prep time
10m cook time
The leftovers also taste great cold!
By: Todd Leonard CEC
Print recipe
Ingredients
- 1 tbsp. Chopped Onions - Dehydrated
- 1/2 c. THRIVE Broccoli - Freeze Dried
- 1/4 c. THRIVE Green Peas - Freeze Dried
- 1/2 c. THRIVE Tomato Dices - Freeze Dried
- 1/4 c. THRIVE Red Bell Peppers - Freeze Dried
- 1/4 c. THRIVE Mushroom Pieces - Freeze Dried
- 1 tbsp. THRIVE Italian Seasoning Blend
- 1 3/4 c. THRIVE Seasoned Chicken Slices - Freeze Dried
- 1/2 c. white wine (optional)
- 1 3/4 c. water
- 3 tsp. THRIVE Chicken Bouillon
- 1/4 c. parmesan cheese
- 2 tbsp. olive oil, divided
- 1 tsp. THRIVE Chefs Choice
- 1/2 lemon, juiced
- 1/2 tbsp. garlic, minced
- 2 c. Whole Grain Penne Pasta
Directions
- Cook pasta and cool. Drizzle with additional oil to keep from sticking.
- Sweat garlic with 1 tbsp. olive oil. Add in onions and stir. Add in white wine and chicken and let liquid reduce until almost gone.
- Add in all remaining vegetables except tomatoes. Add in water and chicken bouillon. Cook together for about 5 minutes.
- Add in cooked pasta and cook for another 1-2 minutes.
- Add in herbs, Chef's Choice, lemon juice, and tomatoes.
- Add in olive oil and parmesan cheese and toss together. Cook to combine, then serve.