Lemon Pepper Pasta With Chicken And Vegetables

• 8 ounces bow-tie pasta
• 1/4 cup olive oil, divided
• 1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
• 2 zucchini, cut into matchsticks
• 2 yellow squashes, cut into matchsticks
• 1 onion, chopped
• 1 red bell pepper, cut into 1/4-inch dice
• 4 cloves garlic, minced
• 2 1/2 cups low-sodium chicken broth
• 3 tablespoons cornstarch
• 5 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

1. Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
3. Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
4. Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

pasta, olive oil, skinless, zucchini, yellow squashes, onion, red bell pepper, garlic, chicken broth, cornstarch, lemon juice, salt, freshly ground black pepper

Taken from www.allrecipes.com/recipe/236968/lemon-pepper-pasta-with-chicken-and-vegetables/ (may not work)