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
INSTANT POT® LEMON ROTISSERIE CHICKEN
This amazing recipe for Instant Pot® lemon rotisserie chicken makes the most tender and moist chicken at home, perfect for a family dinner.
Provided by Fioa
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 49m
Yield 6
Number Of Ingredients 8
Steps:
- Rinse chicken and pat dry. Insert lemon wedges inside the cavity.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Mix olive oil, salt, garlic powder, paprika, and pepper in a bowl. Rub top part of chicken with 1/2 of the spice mixture. Place the chicken, breast side down, and cook until crispy, 3 to 4 minutes.
- Rub remaining spice mixture on the bottom side of the chicken. Flip chicken over with tongs and cook for 1 minute more.
- Remove chicken from the pot. Place trivet inside the pot; place chicken back in the pot, breast side down on the trivet, and pour in chicken broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 283.8 calories, Carbohydrate 2.9 g, Cholesterol 80.8 mg, Fat 18.8 g, Fiber 1.1 g, Protein 25.7 g, SaturatedFat 4.6 g, Sodium 852.9 mg, Sugar 0.4 g
INSTANT POT LEMON CHICKEN WITH GARLIC AND OLIVES
Steps:
- Using the sauté function of your pressure cooker (set on high if possible), heat the oil in the pressure cooker pot. Season the chicken with the salt and pepper and arrange in a single layer, skinside down, on the bottom of the pot. (Work in batches if they don't fit in a single layer, adding more oil for each batch.) Cook, without moving, until well browned, about 8 minutes. (You only have to brown it on one side).
- Flip the chicken, pour in the stock, and scatter with the olives, lemon slices, garlic, anchovies (if using), capers, rosemary, thyme, and fennel seeds.
- Lock the lid into place and cook on high pressure for 15 minutes. Let the pressure naturally release.
- Discard the lemon slices and transfer the chicken to serving plates; keep loosely tented with foil. Using the sauté function, bring the sauce to a simmer and cook until thickened slightly, 3 to 5 minutes. Taste and adjust the salt and pepper if necessary. Spoon the sauce over the chicken and serve garnished with thyme.
- Cook it slow: After step 2, slow cook on high for 3 to 4 hours or low for 4 to 5 hours.
INSTANT POT® CREAMY LEMON CHICKEN PASTA
This easy pasta dinner cooks together in one pot--your Instant Pot®! The recipe makes 8 servings, so is great for a crowd, or you can save the leftovers for lunches to eat over the following few days.
Provided by fabeveryday
Time 50m
Yield 8
Number Of Ingredients 13
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®), add butter, and select Saute function. When butter melts, add chicken and onion and saute until chicken is browned, about 5 minutes. Add garlic and saute for 1 minute more. Push Cancel to end Saute function.
- Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Stir in heavy cream, Romano and Parmesan cheeses. Let the pasta sit in the pot until the sauce is thickened, about 3 minutes.
Nutrition Facts : Calories 421.2 calories, Carbohydrate 47.1 g, Cholesterol 85.6 mg, Fat 13.9 g, Fiber 3.4 g, Protein 28.9 g, SaturatedFat 7.2 g, Sodium 1028.1 mg, Sugar 3.2 g
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INSTAPOT LEMON CHICKEN AND PASTA - 123 HOMESCHOOL 4 ME
From 123homeschool4me.com
Cuisine American, ItalianCategory Main CourseServings 4Total Time 25 mins
- Set instant pot or pressure cooker to sauté’, add butter, onion, garlic and spices: paprika, pepper parsley, Italian seasoning and rosemary. Sauté until onions are softened.
- Add chicken while on sauté’ mode and braise (brown) each side of chicken until slightly golden brown. Now pour 3/4 cup chicken broth (or 1/2 cup if the chicken is still frozen), 2 Tablespoons of lemon juice (or juice from 1 lemon) and salt over chicken and stir. Lock the lid into place and close the steam valve. Set Instant Pot to poultry setting for 6-7 minutes thawed and 11-12 minutes if frozen.
- While chicken is cooking, make your pasta noodles per directions on package, any noodle is goes well with this lemon chicken.
- When pressure cooking is complete, quick release the pressure. Remove the lid, using tongs take the chicken out of the inner pot and cover with foil to keep warm while you finish the lemon chicken sauce.
INSTANT POT LEMON CHICKEN PASTA (EASY AND VERSATILE …
From fabeveryday.com
Servings 8Total Time 40 minsCategory Instant Pot
- Select the Sauté function on a multi-function electric pressure cooker (such as an Instant Pot). Melt the butter in the pot. When butter melts, add chicken and onion and sauté until chicken is browned, about 5 minutes. Add garlic and sauté for 1 minute more. Push Cancel to end Sauté function.
- Add dry pasta, chicken stock, lemon juice, salt, pepper, and garlic powder; stir with a wooden or plastic spoon, scraping the bottom of the pot to loosen any browned bits.
- Close and lock the pressure cooker lid, make sure the pressure/steam release switch is set to sealing, and set the cooking time to 5 minutes at high/normal pressure. It will take about 12 minutes for the pot to reach pressure before the cooking time begins.
- After the pressure cooking time ends, carefully release the pressure using the manufacturer’s quick release method. Unlock and remove the lid.
INSTANT POT CREAMY LEMON CHICKEN PASTA - PRESSURE LUCK …
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- Add the butter to the Instant Pot. Hit “Sauté” and “Adjust” so it’s on the “More” or “High” setting and wait until the butter has melted and it bubbles
- Add the shallots and cook for 2 minutes and then add the chicken and the garlic and cook for another 2 minutes until the chicken is lightly pinkish-white in color (but not fully cooked). (Note: You can also add in the artichoke hearts now but they will cook into virtually nothing once pressure cooked so add them after pressure cooking if you want them more substantial. OR, simply use 2 cans and add in one can now for soft hearts and add the other one after pressure cooking for meatier hearts)
- Pour in the pasta so it’s laying on top of the broth, gently smoothing and pushing it down with a spatula so it’s submerged, but DO NOT stir it with the rest of the broth. (It’s okay if some of the pasta is peaking above the water)
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