Cook penne pasta, in large pot of water, as per package directions.
Cook frozen green peas and frozen broccoli in microwave each for about 3 minutes. Set aside
Cook chicken on stove top, in large skillet, over medium-high heat, until done (no longer pink and internal temperature is 165 degrees F). Cut into bite-sized pieces (½ inch cubes). Set aside. *you could use a dutch oven instead.
In large pot, heat olive oil over medium-high heat. When hot, add red onions, stirring often, until onions are softened, about 4-5 minutes. Add chicken and Italian seasoning.
Add reserved pasta water, stirring the entire time. Then add yogurt, garlic. salt and condensed milk. Add cornstarch and cook on med- low heat until it starts to thicken.
Remove from heat, add in sour cream, lemon zest, lemon juice. If it's not thick enough (consistency of gravy) return to medium low heat and gradually add a little more cornstarch, cooking until thickened.
Add cooked peas and broccoli. Stir gently to combine.
Serve over bed pasta. Then mix to combine, if desired.
Garnish with lemon wedges, and low-fat or fat-free parmesan cheese (optional)