Lemon Basil Noodles And Veggies Recipes

LEMON-BASIL CHICKEN WITH ZUCCHINI NOODLES

Steps:

• Spread 1/4 cup flour on a large plate. Season the chicken with salt and pepper, then dredge in the flour and shake off the excess. Heat a large nonstick skillet over medium-high heat. Add the olive oil and heat until shimmering, then add the chicken and cook until golden and almost cooked through, 5 to 6 minutes per side.
• Push the chicken to the edges of the skillet, add the shallot and basil stems to the middle and cook until softened but not browned, about 1 minute. Stir in the remaining 1 tablespoon flour and cook 1 minute. Add the chicken broth and lemon juice and bring to a boil, scraping up any browned bits. Reduce the heat and simmer, turning the chicken occasionally, until cooked through and the sauce is thick, 3 to 4 minutes. Turn off the heat and swirl in 2 tablespoons butter until melted. Add the lemon zest and season with salt and pepper.
• Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and pepper; cook, stirring occasionally, until just softened, 2 to 3 minutes. Toss in half the torn basil. Divide among plates and top with the chicken, lemon sauce, remaining basil and red pepper flakes.

LEMON-BASIL VEGETABLES AND NOODLES

Steps:

• Cook broccoli, cauliflowerets, onion, lemon peel and 1/2 cup of the broth in 12-inch skillet over medium heat 7 to 10 minutes, stirring frequently, until cauliflowerets are crisp-tender.
• Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.

LIME NOODLES WITH VEGETABLES, BASIL, AND SESAME

Steps:

• 1. Put 3 tablespoons of the oil in a medium skillet over medium-low heat. Add the garlic and cook, stirring occasionally,until the garlic turns golden, about 10 minutes; set aside.
• 2. Meanwhile, combine the lime juice and sugar in a small saucepan and bring to a boil. Set aside.
• 3. Fill a large bowl with water and ice and set aside.
• Bring a small pot of water to a boil and add the basil and mint leaves. As soon as the water returns to a boil, drain the leaves and transfer to the ice water. When cold, drain again and squeeze dry. Purée in a blender with the sesame seeds, garlic, salt, and 1 cup of the oil. (This herb paste will keep, refrigerated, for 2 days.)
• 4. Heat the remaining 3 tablespoons oil in a skillet over high heat. Add the vegetables and some salt and cook, tossing, just until brightly colored. Keep warm.
• 5. Bring a large pot of water to a boil and salt it. Cook the noodles until tender, 30 seconds. Drain and transfer to a large skillet set over high heat with the butter and lime syrup; add salt to taste and cook, tossing, until well mixed and creamy. Put the noodles in a warmed serving bowl; drizzle liberally with the basil-mint paste, top with the vegetables, garnish with the sesame seeds, and serve.

LEMON BASIL CHICKEN WITH VEGETABLES

Steps:

• Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch or larger baking pan at least 2 inches deep. Add lemon juice, 1 tablespoon each basil and rosemary, 1 teaspoon lemon peel and 1/4 teaspoon seasoned salt to bag. Squeeze bag to blend in flour., Add potatoes to oven bag. Turn bag to coat potatoes. Push potatoes to sides of bag. Combine remaining seasonings; spoon 2 teaspoons into chicken cavity. Sprinkle and rub remaining seasonings over entire chicken; place in center of potatoes in bag. Arrange squash, zucchini and bell pepper over potatoes., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 1-1/4 to 1-1/2 hours or until meat thermometer inserted in thickest part of thigh reads 180°F. Let stand in oven bag 10 minutes; remove chicken from bag. Stir sauce and serve over chicken and vegetables.

ONE-POT LEMON-BASIL ORZO AND VEGETABLES

Steps:

• In 12-inch nonstick skillet, heat 1 tablespoon oil over medium-high heat. Add zucchini; cook 2 to 3 minutes, stirring occasionally, until zucchini is lightly browned. Transfer zucchini to plate.
• Add remaining 2 tablespoons oil, the onion and garlic to skillet. Cook and stir 2 to 3 minutes or until softened. Add orzo; cook and stir 2 to 3 minutes or until orzo is lightly toasted. Stir in broth, tomatoes, chick peas, lemon peel, salt and pepper. Heat to boiling; cover, and reduce heat to low. Cook 8 to 10 minutes or until most of liquid has absorbed and orzo is almost tender.
• Add zucchini and lemon juice to orzo mixture; stir to combine. Remove from heat, cover and let stand 3 to 5 minutes or until all the liquid is absorbed. Stir in basil, and serve.

NOODLES AND VEGGIES

Steps:

• In a medium saucepan, prepare the noodles and sauce according to package directions.
• When the noodles are cooked stir in mixed vegetables and cook until heated through.

LEMON NOODLES

Steps:

• Boil the noodles till al dente-drain-plunge into ice water and drain well, toss with Lemon dressing.
• And that would be: Stir together all ingredients-whisk well-make sure sugar is dissolved.

LEMON BASIL NOODLES AND VEGGIES

Steps:

• In 12-inch skillet, cook broccoli, cauliflower, onion, lemon peel and 1/2 cup of the broth over medium heat 7 to 10 minutes, stirring frequently, until cauliflower is crisp-tender.
• Stir in remaining 1/2 cup broth and ingredients. Cook about 5 minutes, stirring frequently, until vegetables are tender.