1-First, season the 2 to 3 boneless skinless chicken breasts with salt, freshly ground black pepper, 1 teaspoon lemon zest, divided garlic powder, divided onion powder, and 1/2 teaspoon Italian seasoning. Heat 3 tablespoons of olive oil (divided) in a skillet and cook the chicken for 3 to 5 minutes per side until it’s done, then set it aside to rest.

2-Next, in the same skillet, add 1 chopped zucchini and 1 chopped yellow squash. Season them with salt, pepper, the remaining garlic powder, and Italian seasoning, cooking for 2 minutes before stirring in 3 minced garlic cloves for 30 seconds. This step infuses the veggies with flavor and keeps the dish vibrant.

3-Now, add the cooked 16 ounces of mini farfalle pasta, 4 tablespoons of butter, and 1/4 cup fresh lemon juice to the skillet. Toss everything until the butter melts and coats the pasta evenly. For an extra touch, sprinkle in 1 cup of freshly grated parmesan cheese and mix well before adding back the chopped chicken.

4-Finally, garnish with 1/4 cup fresh chopped parsley and serve right away for the freshest taste. If you’re exploring more pasta ideas, our turkey carcass soup offers a creative way to use leftovers in another hearty dish. Remember, tips like using fresh ingredients can elevate your meal even more.