Lemon Pepper Chicken with Broccoli Pasta

Serves: 6 

Prep Time: 15 Minutes

Cook Time: 20 Minutes


Chicken & Pasta

1 lb. Penne pasta
1.5 - 2 lbs chicken tenders
House Autry Flavor Expressions Lemon Pepper Coating - 2 pouches
1 large egg
1 tbsp water
5 cups broccoli (about 3 large stalks), cut into small bite size florets
olive oil
Kosher salt
Optional - fresh parmesan and parsley for serving


4 tbsp butter
4 tbsp olive oil
2 tsp lemon zest (about 2 lemons - zest first and then squeeze the juice)
3 tbsp lemon juice
3 garlic cloves, minced
1/2 tsp kosher salt


Chicken & Pasta
  1. Cook the pasta per package instructions to al dente.

  2. Preheat the oven to 400 degrees.

  3. Line a baking sheet with foil, add the broccoli florets and drizzle generously with olive oil, and sprinkle on some kosher salt, toss to coat and roast at 400 degrees for 20 minutes.

  4. Line a second baking sheet with foil. 

  5. Grab 2 plates, on one whisk together the egg and water. On the other empty the 2 pouches of House Autry Flavor Expressions Lemon Pepper Coating.

  6. Coat each chicken tender with the egg wash and then roll in the Lemon Pepper coating, lightly pressing the ensure maximum adhesion. 

  7. Lay the breaded chicken on the foil lined baking sheet and bake for 15 minutes, until the tenders reach an internal temp of 165 degrees.


  1. In a saucepan over medium low heat (to save on dishes you can use the emptied pasta pot) add the butter, olive oil, and garlic. Warm through for 2-3 minutes.

  2. Add the lemon juice, lemon zest and salt. Warm another 2-3 minutes.


  1. Combine the cooked pasta and roasted broccoli, drizzle with the lemon butter sauce. Toss everything to coat.

  2. Serve the lemon pasta and broccoli topped with 2-3 lemon pepper chicken strips. Optionally sprinkle on fresh grated parmesan and chopped parsley.