Best Lemon Pepper Chicken And Pasta Recipes

LEMON PEPPER PASTA WITH CHICKEN AND VEGETABLES

Lemon Pepper Pasta with Chicken and Vegetables image

This easy and hearty dish was inspired by a selection that was on the Olive Garden® menu a number of years ago.

Provided by Chris I.

Categories Main Dish Recipes Pasta Chicken

Time 45m

Yield 4

Number Of Ingredients 13

Ingredients

8 ounces bow-tie pasta
¼ cup olive oil, divided
1 pound skinless, boneless chicken breast halves, cut into bite-size pieces
2 zucchini, cut into matchsticks
2 yellow squashes, cut into matchsticks
1 onion, chopped
1 red bell pepper, cut into 1/4-inch dice
4 cloves garlic, minced
2 ½ cups low-sodium chicken broth
3 tablespoons cornstarch
5 tablespoons lemon juice
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Saute chicken in hot oil until cook through, about 5 minutes. Transfer chicken to a plate.
Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat. Saute zucchini, yellow squash, onion, red bell pepper, and garlic in hot oil until slightly tender but still crisp, 5 to 10 minutes. Stir chicken into vegetable mixture.
Whisk chicken broth and cornstarch together in a bowl until smooth. Pour chicken broth mixture into chicken mixture; bring to a boil and cook until liquid thickens; 1 to 2 minutes. Pour in lemon juice and season with salt and pepper. Add bow-tie pasta and stir to combine.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 59.8 g, Cholesterol 61 mg, Fat 17.8 g, Fiber 5.7 g, Protein 34 g, SaturatedFat 3.1 g, Sodium 423.7 mg, Sugar 6.2 g

LEMON PEPPER CHICKEN AND PASTA

Lemon Pepper Chicken and Pasta image

Discover the easy way to enjoy classic tender lemon-pepper chicken with bow-tie pasta. Try this Lemon Pepper Chicken and Pasta on weeknights.

Provided by My Food and Family

Categories Home

Time 15m

Yield 2 servings

Number Of Ingredients 8

Ingredients

1-1/2 cups farfalle (bow-tie pasta), uncooked
1 Tbsp. butter
1 Tbsp. olive oil
1 clove garlic, mashed
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Lemon Pepper Chicken Breast Strips
1 cup frozen peas
1/4 cup KRAFT Grated Parmesan Cheese
2 Tbsp. chopped fresh parsley

Steps:

Cook pasta as directed on package, omitting salt.
Meanwhile, melt butter with oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. Add chicken and peas; cook 2 to 3 min. or until heated through, stirring occasionally.
Drain pasta; stir into chicken mixture. Top with cheese and parsley.

Nutrition Facts : Calories 640, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 960 mg, Carbohydrate 71 g, Fiber 6 g, Sugar 8 g, Protein 42 g