Lemon Chicken Spaghetti Toss Recipes

Steps:

• In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Steps:

• Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
• Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
• Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
• Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

Steps:

• Cook pasta for 2 minutes less than package directions.
• Meanwhile, chop onion and slice carrots.
• Lightly spray a stir-fry skillet with oil.
• Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• Meanwhile, slice bell pepper into strips; cut strips in half.
• Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
• Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
• Squeeze lemon halves over pasta; cook and stir until heated through.
• Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.

Steps:

• In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink. , Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat.

Steps:

• In a large skillet, saute onions& garlic in butter& oil until tender.
• Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
• Saute for 15-20 min or until chicken juices run clear.
• Meanwhile, cook spaghetti according to package directions; drain.
• Add to chicken mixture& toss.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.