Best Lemon Chicken And Pasta Bake Oamc Recipes

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CREAMY LEMON CHICKEN PASTA BAKE



Creamy Lemon Chicken Pasta Bake image

This easy pasta bake is creamy and hearty without being heavy, and a bright lemon flavor makes it even more delicious.

Provided by Cindy Rahe

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 11

1 lb farfalle (bow-tie) pasta
2 boneless skinless chicken breasts, cut into bite-size pieces
Salt and pepper
3 tablespoons olive oil
1/2 onion, diced
2 cloves garlic, finely chopped
2 tablespoons all-purpose flour
1 1/2 cups Progresso™ chicken broth (from 32-oz carton)
1 cup milk
1 tablespoon grated lemon peel
4 medium green onions, sliced

Steps:

  • Heat oven to 400°F. Lightly butter 13x9-inch (3-quart) baking dish; set aside.
  • Heat large pot of salted water to boiling. Add pasta; cook half of the time called for on package -- pasta should still be undercooked in center. Drain; pour into bowl. Set aside.
  • While pasta cooks, season chicken with a pinch of salt and pepper. Cook chicken plus 1 tablespoon of the oil in 10-inch skillet over high heat until chicken is brown. Spoon chicken into bowl with pasta. Add remaining 2 tablespoons oil to skillet; add onion and a tiny pinch of salt.
  • Cook onion over medium-high heat 4 to 5 minutes or until soft and translucent. Add garlic; cook an additional minute. Beat in flour with whisk, and cook a minute or two. Slowly beat in broth and milk. Simmer until thickened slightly. Taste for seasoning; add more salt and pepper to taste. Pour sauce into bowl with pasta and chicken. Add lemon peel; stir to coat pasta and chicken. Spread mixture in casserole; sprinkle with green onions. Bake 20 minutes.

Nutrition Facts : ServingSize 1 Serving

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

CREAMY LEMON CHICKEN PASTA



Creamy Lemon Chicken Pasta image

A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.

Provided by EmmLee

Categories     Main Dish Recipes     Pasta     Chicken

Time 1h5m

Yield 6

Number Of Ingredients 18

2 skinless, boneless chicken breast halves
½ teaspoon salt, or to taste
⅛ teaspoon ground black pepper, or to taste
1 (16 ounce) package farfalle (bow-tie) pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
½ cup dry white wine
3 cloves garlic, minced, or more to taste
1 lemon, zested and juiced, divided
½ (8 ounce) package cream cheese
2 tablespoons all-purpose flour
1 cup sour cream
2 cups chicken stock, or more as needed
1 tablespoon dried parsley
1 teaspoon dried thyme
½ teaspoon crushed red pepper, or to taste
salt and ground black pepper to taste
¾ cup grated Parmesan cheese, divided

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
  • Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
  • Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
  • Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
  • Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
  • Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
  • Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.

Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g

LEMON CHICKEN (OAMC)



Lemon Chicken (Oamc) image

Make and share this Lemon Chicken (Oamc) recipe from Food.com.

Provided by David and Kat

Categories     Chicken

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1/3 cup lemon juice
1 lb raw chicken piece
1 cup regular uncooked rice

Steps:

  • Mix all of the spices and lemon juice in a 1-gallon bag, add chicken pieces, and freeze.
  • To prepare, thaw bag of chicken, preheat oven to 450 degrees. Arrange chicken skin-side down in an 8x8x2-inch bakind dish treated with nonstick spray. Pour liquid over chicken.
  • Bake for 20 minutes. Turn chicken over and baste. Bake for an additional 15 to 20 minutes.
  • Prepare rice according to package directions.
  • Serve chicken over rice.

Nutrition Facts : Calories 330.1, Fat 10.7, SaturatedFat 3, Cholesterol 51.8, Sodium 630.5, Carbohydrate 40.7, Fiber 0.9, Sugar 0.5, Protein 16.2

CREAMY BAKED PENNE AND CHICKEN WITH MUSHROOMS (OAMC)



Creamy Baked Penne and Chicken With Mushrooms (Oamc) image

From an America's Test Kitchen cookbook titled The Best Make-Ahead Recipe. The recipe book also included a variation for Creamy Baked Penne and Chicken with Artichokes, Tarragon, and Lemon. I've put in notes where appropriate to make the variation. In the ingredient list, use the variation ingredient in place of the original ingredient.

Provided by muncheechee

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 19

salt
1 lb penne
4 tablespoons olive oil
1 1/2 lbs cremini mushrooms, wiped clean and sliced 1/4 inch thick (VARIATION Three 9-oz boxes frozen artichokes, thawed, patted dry, and chopped course)
1 medium onion, minced
1/2 ounce dried porcini mushrooms, rinsed and minced (VARIATION No mushrooms)
8 garlic cloves, medium sized minced (about 8 tsps)
1 teaspoon thyme, dried (VARIATION 1/4 tsp lemon zest)
1/4 cup unbleached all-purpose flour
2 cups low sodium chicken broth
1 cup dry white wine
1 cup heavy cream
2 lbs chicken breasts, boneless and skinless, trimmed
8 ounces Italian cheese blend, shredded (about 2 cups)
1/4 teaspoon ground black pepper
2 tablespoons parsley, fresh and minced (VARIATION 3 tbsp minced fresh terragon leaves)
3 bay leaves
1 1/2 cups peas, frozen
3 tablespoons lemon juice

Steps:

  • Bring 4 quarts of water to a boil in a dutch oven over high heat. Stir in 1 tbsp salt and the pasta and cook, stirring occasionally, until just beginning to soften, about 5 minutes. Drain and toss with 1 tbsp oil. Set aside.
  • Wipe the pot dry, add the remaining 3 tablespoons of oil and set over medium-low heat until shimmering. Add the cremini mushrooms, onion, porcini mushrooms, and 1 tsp salt (VARIATION: No mushrooms. Add the artichokes, onion, and 1 tsp salt and cook until artichokes are lightly browned. Proceed to next step). Cover and cook, stirring often, until the mushrooms have released their liquid, about 10 mintues. Uncover, increase the heat to medium-high, and continue to cook, stirring often, until the mushrooms are dry and browned, 5 to 10 minutes.
  • Stir in the garlic and thyme (VARIATION: no thyme, add lemon zest) and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring constantly, until golden, about 1 minute. Slowly whisk in the broth, wine, and cream.
  • Add the chicken breasts (VARIATION: and add bay leaves), partially cover, and bring to a simmer. Reduce the heat to low, cover completely, and cook until the thickest part of the chicken registers 160 degrees on an instant-read thermometer, 10 to 15 minutes.
  • Remove the pot from the heat (VARIATION: and discard bay leaves). Remove the chicken and set aside to cool; keep the sauce covered. When the chicken is cool enough to handle, shred it into bite-sized pieces. Stir the shredded chicken and 1 cup of the cheese into the sauce with the cooked pasta until well combined (VARIATION: also stir in peas and lemon juice). Season with salt and pepper to taste. Transfer to a 13 by 9-inch baking dish and sprinkle with the remaning 1 cup cheese.
  • TO STORE: Wrap the dish tightly with plastic wrap and then foil and refrigerate for up to 2 days or freeze up to 1 month. (If frozen, the casserole must be thawed completely in the refrigerator, about 24 hours.).
  • TO SERVE IF REFRIGERATED: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Unwrap the dish and cover tightly with aluminum foil that has been sprayed with vegetable spray (or use non-stick foil). Bake until the sauce is bubbling around the edges, 30 to 40 minutes. Remove the foil and continue to bake until hot throughout and browned on top, 25 to 30 minutes longer. Sprinkle with the parsley before serving.
  • TO SERVE RIGHT AWAY: Bake the casserole in a 400-degree oven, uncovered, until the sauce is bubbling and the top is browned, 25 to 35 minutes. Sprinkle with the parsley before serving.
  • BAKE HALF, FREEZE HALF: Divide between two 8 by 8-inch casserole dishes or three 9 by 3-inch loaf pans and follow storage directions (above). To serve, follow directions above, reducing cooking time by 5 to 10 minutes.

Nutrition Facts : Calories 669.1, Fat 30.1, SaturatedFat 11.1, Cholesterol 113.4, Sodium 112.1, Carbohydrate 62.8, Fiber 9.1, Sugar 4.5, Protein 34.4

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