Lemon Pepper Pasta with Chicken and Vegetables Recipe

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.

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.

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.

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.