LEMON GARLIC CHICKEN PASTA
A crowd pleasing pasta that's weeknight easy and dinner party elegant!
Provided by Marissa Stevens
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to boil. Cook pasta in boiling water until firm to the bite (al dente), about 8 minutes. Drain, reserving 1 cup of pasta water.
- Meanwhile, heat olive oil and butter in a large skillet over medium-high heat until sizzling. Add minced garlic and red pepper flakes; cook and stir until fragrant, about 30 seconds. Add chicken and season with salt and pepper; cook and stir until chicken is just cooked through, 4 to 5 minutes. Remove from heat.
- Once you've drained the pasta, set skillet with chicken mixture over medium heat. Add drained, cooked pasta and 1/4 cup of reserved pasta water; toss to coat. Cook and stir until heated through, adding more pasta water if pasta seems too dry.
- Remove pasta from heat and stir in fresh lemon juice and zest, and parsley. Season to taste with salt and pepper. Transfer to serving bowl or platter; top with grated parmesan cheese and serve.
Nutrition Facts : Calories 659 kcal, Carbohydrate 68 g, Protein 41 g, Fat 24 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 97 mg, Sodium 420 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 13 g, ServingSize 1 serving
EASY CREAMY LEMON CHICKEN PASTA
A meal that comes together in less than 30 minutes is always a win in my book. This easy and delicious lemon chicken pasta is just that!
Provided by Alida Ryder
Categories Dinner
Time 25m
Number Of Ingredients 13
Steps:
- Slice the chicken breasts in half, lengthwise, resulting in two thin fillets.
- Drizzle with olive oil then season with paprika, garlic powder, salt and pepper.
- Heat a large pan over medium-high heat then add the chicken and cook for 2-3 minutes per side until golden brown and cooked through. Remove from the pan and set aside.
- In the same pan, melt the butter then add the crushed garlic, lemon zest and thyme.
- Cook for 30 seconds then pour in the cream and lemon juice. Season with salt and pepper and bring to a simmer.
- Allow to cook for 5 minutes until the sauce coats that back of a spoon easily. Add the chicken back to the pan to warm through.
- Serve the pasta topped with the chicken and sauce.
Nutrition Facts : Calories 455 kcal, Carbohydrate 48 g, Protein 33 g, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 113 mg, Sodium 772 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving
LEMON-PEPPER CHICKEN PASTA
Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!
Provided by Valerie Sword
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.
- While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
- Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.
Nutrition Facts : Calories 329.1 calories, Carbohydrate 43.2 g, Cholesterol 32.3 mg, Fat 9.4 g, Fiber 2.6 g, Protein 19.5 g, SaturatedFat 1.6 g, Sodium 147.3 mg, Sugar 2.1 g
LEMON CHICKEN PASTA
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
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
ONE-POT LEMON-PEPPER CHICKEN PASTA
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
- Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
- Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g
EASY LEMON PASTA WITH CHICKEN
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 35m
Yield 3 to 5 servings
Number Of Ingredients 9
Steps:
- Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
- Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
- Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
- Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
PEPPERED LEMON CHICKEN PASTA
Make and share this Peppered Lemon Chicken Pasta recipe from Food.com.
Provided by CookingONTheSide
Categories One Dish Meal
Time 31m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 7
Steps:
- Break spaghetti in half; cook according to package directions in 4-quart saucepan.
- Drain; remove pasta from pan; keep warm.
- Melt butter in same pan until sizzling; add chicken.
- Cook over medium-high heat, stirring often, until chicken is golden brown, about 6-8 minutes.
- Stir in lemon juice, salt and ground red pepper.
- Return cooked spaghetti to pan; toss to coat.
- Remove from heat, stir in green onions.
- Variation: Fresh, unpeeled, uncooked shrimp can be substituted for chicken.
Nutrition Facts : Calories 517.2, Fat 22.9, SaturatedFat 10.5, Cholesterol 103.1, Sodium 370.3, Carbohydrate 44.8, Fiber 2.4, Sugar 2.3, Protein 31.6
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