Lemon Herb Chicken Pasta

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
Quick & Easy Recipes Lunch Dinner
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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

  1. Cook pasta and cool. Drizzle with additional oil to keep from sticking.
  2. 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.
  3. Add in all remaining vegetables except tomatoes. Add in water and chicken bouillon. Cook together for about 5 minutes.
  4. Add in cooked pasta and cook for another 1-2 minutes.
  5. Add in herbs, Chef's Choice, lemon juice, and tomatoes.
  6. Add in olive oil and parmesan cheese and toss together. Cook to combine, then serve.

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