Ingredients
- 8 Ounces Chicken Breast Cut in bite size pieces
- 1 Pound Asparagus Trimmed and cut in 3 inch pieces
- 3/4 Cup Chopped Red Onion
- 4 Cloves Garlic Minced
- 1-1/2 Tsp. Lemon Pepper Seasoning No salt added
- 1 Lemon Juice and zest
- 1 Tblsp. Olive Oil
- 2 Tblsp. Chicken broth If needed
- 1/3 Cup Dry Vermouth or Chicken Broth
- 1 Tsp. Italian Herb Blend Like McCormick grinder
- 1 Cup Grape tomatoes Halved
- 2 Tblsp. Sliced Kalamata Olives
- 1/4 Cup Feta Cheese Crumbles
- 1-1/2 Cups Whole Grain Penne Pasta
- Pepper & Salt To taste
Servings:
Instructions
- Toss the chicken with the lemon pepper seasoning. Cover and let marinate for at least 30 minutes or up to 4 hours in the refrigerator.
- Heat a large skillet over medium high heat. Add the olive oil and swirl to coat the bottom of the pan. Add the chicken and cook for 4 minutes or so. The chicken should be light golden. Remove the chicken from the pan and reserve. Leave the drippings in the pan.
- Add the onions to the pan and saute for 3 minutes or until the onions begin to become translucent. Add the garlic and cook for another minute or so.
- While you prepare the vegetables, cook the pasta in boiling salted water for 2 minutes less than the package directs. Drain and set aside.
- Add the asparagus to the pan and cook for 3 – 4 minutes. Toss frequently to insure even cooking. Add a little chicken broth if things seem dry.
- Add the vermouth (or broth) and the juice of the lemon to the pan. Lower the heat slightly and allow to cook for 3 minutes or so.
- Add the Italian seasoning and the lemon zest, stirring to combine. Return the chicken to the pan. Toss to mix evenly.
- Add the olives, tomatoes, and pasta to the pan and continue to cook 3 minutes or so until everything is heated through. Taste for seasoning and add salt and pepper if needed.
- Spoon the mixture into a serving bowl and sprinkle with the feta cheese and serve.
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