Chicken Penne Primavera - cooking recipe

Ingredients

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

Preparation

Heat large skillet over medium-high heat.
Add 2 tablespoons olive oil to pan, season chicken breasts with lemon-pepper seasoning and add chicken to pan.
Cook chicken 5 minutes on each side, or until juices run clear, and set cooked chicken aside, let cool and cut into slices.
In a large stockpot cook pasta according to directions on package.
Add 2 more tablespoons olive oil to pan, along with asparagus, carrots and broccoli.
Stir in remaining lemon pepper and Italian seasonings, and cook about 4 minutes, until vegetables are cooked through but still slightly crisp.
Add mushrooms, peas and garlic, then remove from heat.
Add lemon juice and zest, cool 1-2 minutes (so milk won't curdle), then add wine, milk and cornstarch mixed with water.
Return to burner and heat to boiling for 2 minutes, stirring constantly.
Remove from heat, add cheese, pasta and chicken, mix well and serve.