Best Better Homes And Gardens Lemon Chicken Pasta Toss Recipes

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LEMON CHICKEN SPAGHETTI TOSS



Lemon Chicken Spaghetti Toss image

I found this recipe in Quick Cooking a few years ago and it has become a staple in our household. It is a very tasty dish that is so easy to make, yet looks very impressive. Good enough for company!

Provided by Dine Dish

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt
1/2 teaspoon lemon-pepper seasoning
1 (7 ounce) package thin spaghetti

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.

SIMPLE PASTA TOSS



Simple Pasta Toss image

Yet another recipe I have saved on my computer and moving to here foto share!! This is simple and quick -- my favorites! :)

Provided by iewe7726

Categories     Chicken

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 10

16 ounces rotini pasta
4 boneless skinless chicken breast halves, cut into bite size pieces
4 tablespoons olive oil
3 garlic cloves, minced
1 1/4 teaspoons salt
1 1/4 teaspoons garlic powder
1 1/4 teaspoons dried basil
1 1/4 teaspoons dried oregano
1 cup sun-dried tomato, chopped
1/4 cup parmesan cheese, grated (optional)

Steps:

  • Cook and drain pasta as directed.
  • While pasta is cooking, in a large pot, heat olive oil and saute chicken, garlic, salt, garlic powder, basil, and oregano until chicken is cooked.
  • Add sun-dried tomatoes and cook for two minutes.
  • Remove from heat and toss with pasta.
  • Serve with grated Parmesan cheese if desired.

Nutrition Facts : Calories 719.5, Fat 18.7, SaturatedFat 2.9, Cholesterol 75.5, Sodium 1154.7, Carbohydrate 94.4, Fiber 5.7, Sugar 8.2, Protein 42.2

LEMON CHICKEN PASTA TOSS



Lemon Chicken Pasta Toss image

An easy, 30 minute, healthy meal, bursting with color and flavor. Cook's Tip: For extra flavor, season chicken breast with a citrus and basil rub or a crushed peppercorn and garlic rub and grill, then proceed as recipe directs.

Provided by Debala

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces radiatore, uncooked
1 medium onion, chopped
1 small carrot, peeled and sliced
3 garlic cloves, pressed
1 small red bell pepper
2 cups broccoli florets, small
1/4 teaspoon salt
2 cups chicken breasts, cooked & diced
1 cup alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup fresh parmesan cheese, grated
fresh parsley, snipped (optional)
fresh coarse ground black pepper (optional)

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.

Nutrition Facts : Calories 185.2, Fat 2, SaturatedFat 0.9, Cholesterol 3.7, Sodium 177.3, Carbohydrate 34.4, Fiber 2.3, Sugar 3, Protein 7.9

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

My grandmother made chicken wings and served them over rice. To speed things up, I cook lemony chicken breasts and serve them over capellini pasta. -Aileen Rivera, Bronx, New York

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 12

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

Steps:

  • Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

Nutrition Facts : Calories 403 calories, Fat 12g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 577mg sodium, Carbohydrate 35g carbohydrate (2g sugars, Fiber 2g fiber), Protein 31g protein. Diabetic Exchanges

CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

My friend Amy made this the other day and it is so delicious! I asked for the recipe and can't wait to make it myself. I hope you enjoy this impressive dish as much as I did!

Provided by Dine Dish

Categories     Chicken

Time 1h

Yield 5 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 1/3 lbs chicken breast tenders, cut into 1 inch pieces
salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juice of
1 cup chicken broth or 1 cup chicken stock
3 tablespoons capers, drained
1/2 cup flat leaf parsley, chopped
1 lb penne rigate, cooked to al dente
chopped or snipped chives, to garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat.
  • Add a tablespoon of extra-virgin olive oil and the chicken to the pan.
  • Season chicken with salt and pepper.
  • Brown chicken until lightly golden all over, about 5 to 6 minutes.
  • Remove chicken from pan and return the skillet to the heat.
  • Reduce heat to medium.
  • Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet.
  • Saute garlic and shallots 3 minutes.
  • Add flour and cook 2 minutes.
  • Whisk in wine and reduce liquid 1 minute.
  • Whisk lemon juice and broth into sauce.
  • Stir in capers and parsley.
  • When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
  • Add chicken back to the pan and heat through, 1 to 2 minutes.
  • Toss hot pasta with chicken and sauce and serve.
  • Adjust salt and pepper, to your taste.
  • Top with fresh snipped chives.

Nutrition Facts : Calories 607.4, Fat 13.8, SaturatedFat 4, Cholesterol 86.6, Sodium 484.7, Carbohydrate 74.6, Fiber 3.4, Sugar 3.1, Protein 39.6

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