Chicken Penne Primavera

• 1 1/2 lbs boneless skinless chicken breasts
• 1 tablespoon lemon pepper seasoning
• 2 tablespoons olive oil
• 3 cups whole wheat penne, uncooked
• Vegetables
• 2 tablespoons olive oil
• 1/2 lb asparagus, cut into 1-inch pieces
• 1 cup baby carrots, halved
• 1 cup broccoli floret
• 1 tablespoon lemon pepper seasoning
• 1/2 tablespoon italian seasoning
• 1/2 lb mushroom, quartered
• 1/4 cup frozen sweet peas (or fresh)
• 2 garlic cloves, crushed
• Sauce
• 1 lemon, juice and zest of
• 1/4 cup dry white wine or 1/4 cup chicken stock
• 1 1/2 cups whole milk or 1 1/2 cups 2% low-fat milk
• 3 tablespoons cornstarch
• 1/8 cup cold water
• 1/3 cup parmesan cheese, grated

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.

chicken breasts, lemon pepper, olive oil, whole wheat penne, vegetables, olive oil, baby carrots, broccoli floret, lemon pepper, italian seasoning, mushroom, frozen sweet peas, garlic, sauce, lemon, white wine, milk, cornstarch, cold water, parmesan cheese

Taken from www.food.com/recipe/chicken-penne-primavera-214641 (may not work)