ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH
Steps:
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
- Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
- Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
- Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.
Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams
EASY LEMON PASTA WITH CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
- Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
- Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
- Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
CHICKEN, PASTA AND VEGGIES IN A LEMON WINE SAUCE
This is one of my favorite pasta dishes. I don't make pasta very often, but whe, I do, I load it up with veggies to cut down on the guilt. I never use frozen veggies for this dish because I find they get mushy during the cooking process. It seems like a lot of ingredients, but it really is quite easy.
Provided by Aimchick
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Marinade chicken in olive oil, lemon juice, oregano, salt and pepper for 1 hour.
- In a large skillet, sauté chicken in olive oil until tender, but cooked, about 4 minutes on each side.
- Remove chicken from skillet and set aside.
- In the same pan, add shallot and garlic, and sauté until shallot is translucent.
- Add flour and butter to create the roux and cook for 2 minutes, until flour is cooked.
- Add wine and chicken broth.
- Allow to bubble and reduce for 10 minutes.
- Add lemon juice and veggies, and return the chicken back to the pan and cook for a few minutes.
- Add pasta to the pan and toss with parmesan cheese and basil leaves.
Nutrition Facts : Calories 284.6, Fat 7.7, SaturatedFat 3.4, Cholesterol 30.2, Sodium 243.6, Carbohydrate 35.2, Fiber 2.4, Sugar 2.4, Protein 16
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LEMON CHICKEN PASTA (EASY TO MAKE!) - THE ENDLESS MEAL®
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4.9/5 (50)Calories 684 per servingCategory Pasta
- Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.
- While the pasta water is heating, pound the chicken breasts with a mallet or rolling pin so that they are ½ inch thick. (See notes) Season both sides with salt and pepper.
- Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5 minutes per side, reducing the heat if needed, until they are cooked through. Remove them from the pan and slice them into bite-sized pieces once cool enough to handle then add them to the pot with the cooked pasta.
- Make the lemon cream sauce in the same pan as you used for the chicken. Add the olive oil, onion, and garlic and cook for 3 minutes, until the onion is soft and transparent. Add the chicken stock and scrape the pan of any stuck-on bits. Add the parmesan, heavy cream, salt, and pepper and bring the pan to a boil. Reduce the heat and simmer for 2-3 minutes, or until it thickens slightly. Remove the pan from the heat and stir in the lemon zest and juice.
LEMON CHICKEN & VEGGIE PASTA | HEALTHY FAMILY PROJECT
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5/5 (1)Total Time 30 minsCategory Entree & Main DishesCalories 415 per serving
- Heat 1 Tbsp. oil in large skillet over medium heat. Add chicken and cook 5-7 minutes, or until cooked through. Remove from skillet and set aside.
- Return skillet to heat. Add 1 Tbsp. oil, broccoli, garlic, carrot and onions. Cook 10 minutes, or until veggies are tender-crisp.
- Stir in chicken, tomatoes and salt. Cook 3 minutes, or until chicken is heated and tomatoes soften.
LEMON CHICKEN PASTA WITH PARMESAN, GARLIC & ROASTED …
From carlsbadcravings.com
Reviews 25Servings 8Cuisine ItalianCategory Main Course
- Roasted Vegetables: Preheat oven to 400°F. Add vegetables, garlic, olive oil, salt and pepper to baking sheet and toss to combine. Line vegetables on a baking sheet in a single layer. (There will be a generous amount of oil – this will transfer to the pasta later). Roast for 12-15 minutes or until asparagus is crisp-tender.
- Pasta: Meanwhile, cook pasta al dente in generously salted water according to package directions. Reserve 1 cup pasta water before you drain pasta. Add drained pasta to a very large mixing bowl or pot.
- Chicken: Meanwhile, remove chicken from marinade and proceed to grill chicken or cook indoors by heating 1 tablespoon olive oil in a skillet over medium high heat. Add chicken and cook for 3-5 minutes or until well browned on one side. Flip chicken over, reduce heat to medium, cover and cook an additional 5-7 minutes or until chicken is cooked through (time will depend on chicken thickness). Remove to a cutting board to rest for 5 minutes before slicing.
10 LEMON CHICKEN PASTA RECIPES YOU'LL LOVE
From allrecipes.com
Estimated Reading Time 2 mins
- Lemon Cream Pasta with Chicken. "So yummy," says reviewer TurtleJanet. "I use whatever pasta I have on hand and it always tastes great! Secret's in the sauce which is so simple but so darn good."
- Chicken Lemon Linguine. This restaurant-worthy meal is wonderfully buttery and surprisingly simple. If you want the sauce to be a little thicker, add an extra tablespoon of cornstarch.
- Lemon Chicken and Veggie Pasta. The best thing about this tasty pasta is that it lends itself to substitutions. For an Asian-inspired twist, according to recipe creator Kim Hampton, try using broccoli, snap peas, and ginger.
- Lemon Pepper Pasta with Chicken and Vegetables. This easy and hearty dish was inspired by a trip to Olive Garden, says recipe creator Chris I. If you don't want to cook meat from scratch, just use leftover rotisserie chicken.
- Chicken with Lemon-Caper Sauce. "This is probably my favorite chicken recipe I have ever made," says recipe creator mrsluton. "The chicken had such a great flavor and the sauce was delicious."
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