Colorful Chicken Pasta Recipe
Colorful Chicken Pasta Recipe photo by Taste of Home
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Colorful Chicken Pasta Recipe

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I'm tired at the end of the workday, so fast meals are always appreciated. I came up with this pasta dish one night using ingredients we happened to have on hand. I knew it was a success when my husband, who doesn't even like chicken, couldn't stop eating it!
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1-1/2 pounds boneless skinless chicken breasts, cut into 3-inch strips
  • 2 tablespoons olive oil
  • 1 teaspoon lemon-pepper seasoning
  • 1 package (16 ounces) frozen California-blend vegetables
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1/2 cup chopped onion
  • 1 teaspoon dried basil
  • 1/2 teaspoon onion powder
  • 1 package (16 ounces) angel hair pasta
  • Shredded Parmesan cheese, optional

Nutritional Facts

1 each: 484 calories, 8g fat (2g saturated fat), 63mg cholesterol, 251mg sodium, 65g carbohydrate (7g sugars, 5g fiber), 35g protein.


  1. In a large skillet, saute the chicken in oil until lightly browned; sprinkle with the lemon-pepper. Add the frozen vegetables, tomatoes, onion, basil and onion powder. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until chicken juices run clear and vegetables are tender
  2. Meanwhile, cook pasta according to package directions; drain. Serve with chicken mixture. Serve with Parmesan cheese if desired. Yield: 6 servings.
Originally published as Colorful Chicken Pasta in Quick Cooking January/February 2005, p37

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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mamamarie User ID: 568814 225249
Reviewed Apr. 22, 2015

"This was good. I did make some changes. I did not use the lemon pepper seasoning. My husband is not a lemon fan. Since I had chopped onion in the recipe already, I did not use the onion powder. I used fresh basil instead of dried basil and I also added some mushrooms."

katlaydee3 User ID: 3741999 144422
Reviewed Jun. 4, 2013

"Delicious! I made one mistake by simmering for 10-12 mins instead of 6-8 with the lid on. I am an experienced cook and this really should not have made much of a difference. However, this short amount of extra time really soaked up a lot of the sauce. It was still a great meal but I would definitely recommend sticking with the 6-8 mins time frame."

foag User ID: 2647017 129086
Reviewed Mar. 13, 2009

"Very good! I had about 1/4 cup of fresh lemon juice in my fridge, so I decided to throw it was amazing!"

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