“A light and flavorful salad that tastes great any time of the year!” - by SYRUNGA
Ingredients
Adjust Servings
Original recipe yields 2 servings
Directions
- Bring a large pot of lightly salted water to a boil. Add penne pasta and cook for 8 to 10 minutes, add broccoli a few minutes before pasta is done; drain.
- Cook the chicken in a pan, seasoning with lemon pepper as it cooks. When the chicken is no longer pink inside, cut into small pieces. Combine chicken to pasta-broccoli mixture. Stir in oil and sliced green onion and add lemon pepper to taste.
Nutrition
Amount Per Serving (2 total)
- Calories
- 714 cal
- 36%
- Fat
- 19.2 g
- 29%
- Carbs
- 67.2 g
- 22%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"This recipie was super easy and yummy! I made it for lunch and it was perfect! I also added a tomato to liven it up a bit more! Be sure to used plenty of lemon pepper for more taste!..." See more"
Cristin McKee
"Pretty tasty, though I did take some liberty with the recipe. I used a mix of pastas, spirals, egg noodles, and whole wheat egg noodles, for more of a salad feel. I cooked the broccoli in a separat..." See moree pan with a thin layer of water. I never boil veggies because it leeches the nutrients. I used most of a fresh lemon and a liberal amount of pepper on the chicken as it cooked in a separate pan. When I mixed it all together it still wasn't strong enough so I added a great deal more pepper, lemon, salt, some fresh cilantro, and a healthy dose of olive oil. Now that's tasty! Next time I'll try cooking the broccoli and chicken in the same pan for a while to mix flavors."
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