Katie's Chicken and Broccoli Pasta

Ingredients

Contains: wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 pound penne pasta
• 1/4 cup olive oil
• 1 large skinless, boneless chicken breast half - cut into cubes
• 2 tablespoons lemon juice
• 2 tablespoons capers
• 1 bunch asparagus, trimmed and cut into 1 inch pieces
• 2 cups broccoli florets
• 1 (3 ounce) can sliced mushrooms, drained
• 1/4 cup water

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Bring a large pot of water to a boil. Add the penne and cook for about 8 minutes. Add the asparagus and broccoli florets and cook 2 to 3 minutes more until the pasta is al dente and the vegetables are tender-crisp. Drain well.

2. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken cubes and cook, stirring, for 5 to 6 minutes until cooked through to 165°F (74°C) in the thickest part.

3. Add the drained mushrooms and capers to the skillet and cook for 2 minutes, stirring occasionally.

4. Pour in the lemon juice and the 1/4 cup water, scraping up any browned bits from the pan. Simmer for 1 minute.

5. Add the drained pasta and vegetables to the skillet. Toss over medium heat for 1 to 2 minutes until everything is evenly coated and hot. Serve immediately.