Best Lemon Chicken With Sugar Snap Peas Recipes

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach image

Provided by Eddie Jackson

Time 55m

Yield 6 servings

Number Of Ingredients 12

Ingredients

Kosher salt and freshly ground black pepper
1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

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

CHICKEN AND SUGAR SNAP PEA SAUTE

Chicken and Sugar Snap Pea Saute image

Adapted from the Culinary Institute of America. A family favorite that I have tweaked for our tastes. A great light summer supper!! This is also very tasty with shrimp in lieu of the chicken.

Provided by jbe467

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 tablespoons olive oil
3/4 lb sugar snap pea, trimmed of stem ends and strings
1/3 cup flour
1 lb boneless skinless chicken breast, trimmed of fat
1/4 teaspoon salt, plus more to taste
1/4 teaspoon fresh ground black pepper, plus more to taste
14 1/2 ounces low sodium chicken broth
3 cloves garlic, minced
1/4 cup fresh parsley, chopped
1 lemon, juice of
1 tablespoon freshly grated lemon, zest of

Steps:

In a nonstick skillet, heat 1/3 of oil over high heat.
Add peas and stir fry until bright green, 2-3 minutes.
Remove from pan and set aside in bowl.
Place flour in shallow pan.
Cut chicken into 1x2 inch strips or bite size pieces (strictly preference here), season with salt and pepper and dredge in flour, shaking off excess.
Discard leftover flour.
In same skillet, heat remaining oil over high heat.
Add chicken and cook, stirring, until lightly browned, about 4 minutes.
Transfer chicken to bowl with peas.
Add chicken broth and garlic to skillet and cook until reduced by half, about 5-7 minutes.
Reduce heat to medium and return chicken and peas to skillet.
Cook until just heated through.
Add parsley, juice and zest.
Adjust seasoning with salt and pepper.
Substitution Suggestions: I use a bag of frozen sugar snaps, or a bag of frozen stir fry veggies.
Any of your favorite veggies would do.
This also goes well with rice.