Lemon Chicken Primavera Recipes

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LEMON CHICKEN PRIMAVERA



Lemon Chicken Primavera image

Enjoy this chicken pasta dinner made ready in just 25 minutes! Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 12

12 oz uncooked fettuccine
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 package (9 oz) frozen grilled or cooked chicken breast strips
1 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
1 teaspoon lemon-pepper seasoning
2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons chopped fresh basil
2 teaspoons grated lemon peel
1/3 cup shredded Parmesan cheese (1 1/3 oz)

Steps:

  • Cook and drain fettuccine as directed on package; cover to keep warm.
  • Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
  • In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g

LEMON CHICKEN PRIMAVERA



Lemon Chicken Primavera image

This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. -Mary Linda King, Florence, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 14

1 cup uncooked spiral pasta
1 pound boneless skinless chicken breasts, cut into 2-inch strips
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
2 tablespoons canola oil
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
2 cups frozen peas, thawed
1 teaspoon salt
1 teaspoon grated lemon zest
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened., Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.

Nutrition Facts : Calories 405 calories, Fat 13g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 851mg sodium, Carbohydrate 35g carbohydrate (10g sugars, Fiber 5g fiber), Protein 35g protein.

MOROCCAN LEMON CHICKEN



Moroccan Lemon Chicken image

Provided by Giada De Laurentiis

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil
4 bone-in, skin-on chicken breast halves
1 1/4 teaspoons kosher salt
1 shallot, chopped
1 preserved lemon, inside discarded, skin thinly sliced
1/2 cup pitted mixed marinated olives, halved
1/2 cup sun-dried tomatoes in oil, drained and chopped
1 cup white wine
1 cup low-sodium chicken broth
4 sprigs oregano
2 tablespoons chopped Italian parsley
Chive blossoms, for garnish, optional

Steps:

  • Heat the oil a medium straight-sided skillet over medium-high heat. Dry the chicken breasts well and sprinkle evenly with the salt. Place the breasts skin-side down in the hot pan and cook undisturbed until deep golden brown, about 6 minutes. Using tongs, flip the chicken to the bone side and continue to cook for another 5 minutes. Remove to a plate while you build the sauce.
  • In the same pan, add the shallots and sweat, stirring occasionally, for a minute. Add the preserved lemon, olives and sun-dried tomatoes and stir to combine. Deglaze with the white wine, scraping up the brown bits from the bottom of the pan with a wooden spoon. Simmer for 3 minutes to reduce slightly. Add the chicken broth and return to a simmer. Add the oregano and the chicken back to the sauce. Spoon some of the liquid over the chicken. Cover the pan and simmer gently until an instant-read thermometer registers 160 degrees F, about 25 minutes. Allow the chicken to rest in the sauce for 10 minutes. Stir in the parsley.
  • Serve the chicken with a generous helping of the sauce and sprinkled with chive blossoms if using.

GARLIC CHICKEN PRIMAVERA RECIPE BY TASTY



Garlic Chicken Primavera Recipe by Tasty image

Here's what you need: olive oil, garlic, chicken breasts, asparagus, cherry tomato, carrot, pepper, salt, penne pasta, parmesan cheese

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, chopped
2 chicken breasts, thinly sliced
2 cups asparagus, chopped
1 cup cherry tomato, halved
1 cup carrot, sliced
1 teaspoon pepper
1 teaspoon salt
4 cups penne pasta
1 cup parmesan cheese

Steps:

  • Heat oil in a large pot over high heat. Cook garlic and chicken until no pink is showing.
  • Add asparagus, tomatoes, carrots, salt, and pepper, cooking for about 2 minutes.
  • Add pasta and parmesan, stirring until cheese is melted and evenly distributed.
  • Serve.
  • Enjoy!

Nutrition Facts : Calories 929 calories, Carbohydrate 133 grams, Fat 18 grams, Fiber 8 grams, Protein 56 grams, Sugar 8 grams

EASY SKILLET CHICKEN PRIMAVERA



Easy Skillet Chicken Primavera image

Great served over noodles, spaetzle, mashed potatoes, or rice! Versatile recipe to suit your taste!

Provided by vog2009

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes     Pan-Fried

Time 45m

Yield 6

Number Of Ingredients 13

½ cup all-purpose flour
1 tablespoon dried parsley
1 teaspoon dried basil
1 ½ pounds skinless, boneless chicken breasts, cut into strips
¼ cup extra-virgin olive oil
1 tablespoon minced garlic
2 ¼ cups low-sodium chicken stock
1 cup frozen mixed vegetables
1 pint grape tomatoes, halved
1 bunch green onions, diagonally sliced
1 medium zucchini, quartered and sliced
2 tablespoons sun-dried tomato pesto
salt and ground black pepper to taste

Steps:

  • Whisk together flour, parsley, and basil in a medium bowl. Add chicken strips and toss until well coated.
  • Heat olive oil in a large skillet over medium heat. Add chicken and cook, turning occasionally, until lightly browned on the outside and no longer pink, about 10 minutes. Add garlic and cook for 1 minute.
  • Add chicken stock, mixed vegetables, grape tomatoes, green onions, zucchini, and pesto. Cook, stirring occasionally, until heated through, about 10 minutes.

Nutrition Facts : Calories 301.8 calories, Carbohydrate 19.4 g, Cholesterol 60.8 mg, Fat 13.3 g, Fiber 3.5 g, Protein 26.3 g, SaturatedFat 2.1 g, Sodium 544 mg, Sugar 2.1 g

LEMON CHICKEN PRIMAVERA



Lemon Chicken Primavera image

I found this recipe in a booklet I picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. of sodium. Which I think is an insane amount of sodium.

Provided by Becky in Wisconsin

Categories     Chicken Breast

Time 35m

Yield 1 1/2 Cups, 4 serving(s)

Number Of Ingredients 10

1 1/2 cups baby carrots, quartered lengthwise
1 lb asparagus spear, trimmed and cut into 1 1/2 in. piece
8 ounces fettuccine pasta, whole wheat is preferred
2 cups unsalted chicken stock
2 tablespoons cornstarch
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 lb boneless skinless chicken breast, cut into strips
2 teaspoons dried basil
2 teaspoons lemon peel, grated, fresh

Steps:

  • Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
  • Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
  • Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
  • Cook chicken breast strips until no longer pink. Approximately 8 minutes.
  • Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
  • When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
  • You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.

CREAMY LEMON CHICKEN PASTA PRIMAVERA



Creamy Lemon Chicken Pasta Primavera image

This Pasta Primavera with lemon, chicken and spring vegetables is perfect for any night of the week. That creamy sauce is all kinds of dreamy!

Provided by Alida Ryder

Categories     Dinner

Time 35m

Number Of Ingredients 16

500 g (1lb) chicken breasts
2 tbsp flour (seasoned with salt, pepper and garlic powder )
1 tbsp butter
1 tbsp oil
1 lemon (sliced )
½ onion (finely chopped)
4 garlic cloves (crushed )
300 g (10oz) zucchini (/ summer squash )
100 g (3.5oz) asparagus (sliced into 5cm/2in pieces)
100 g (3.5oz) green beans (sliced into 5cm/2in pieces)
2 tsp Italian seasoning / Italian herbs
1 cup cream
1-2 tsp lemon juice
2 tbsp Parmesan (grated )
500 g (1lb) pasta
fresh parsley and basil (to serve )

Steps:

  • Place the chicken on a cutting board in front of you.
  • Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
  • Season flour with salt, pepper and garlic powder (optional).
  • Coat the chicken with the flour.
  • Heat a large pan over medium heat. Add the butter and oil to the pan.
  • Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
  • Cook the lemon slices for a minute per side then remove.
  • In the same pan, add another small knob of butter then add the onion and garlic.
  • Saute for a few minutes then add the zucchini, asparagus and green beans.
  • Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
  • Simmer until the sauce has reduced slightly and the vegetables are cooked.
  • Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
  • Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.

Nutrition Facts : Calories 502 kcal, Carbohydrate 70 g, Protein 28 g, Fat 13 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 77 mg, Sodium 204 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving

CREAMY LEMON CHICKEN



Creamy Lemon Chicken image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 11

1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 tablespoons olive oil
Six 3- to 4-ounce boneless, skinless chicken thighs
3 cloves garlic, minced
1/4 cup white wine
3/4 cup heavy cream
1/2 cup grated Parmesan
1 lemon, zested and juiced, plus lemon slices, for garnish
3 big handfuls spinach (about 3 cups)
Fresh basil, for garnish

Steps:

  • Place the flour in a shallow bowl and season with salt and pepper. Heat a large saute pan over medium-high heat, then add the oil. Dredge the chicken in the flour, shaking off any excess, and place in the hot oil. Cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove the chicken to a plate.
  • Add the garlic to the pan, carefully add the wine and, using a wooden spoon, scrape the bottom of the pan to release any flavor stuck to the bottom. Add the cream, Parmesan, lemon zest and juice and some salt and pepper. Bring to a simmer and cook until the sauce starts to thicken, about 2 minutes. Add the spinach, stir and return the chicken to the pan. Cook for 1 minute more, until the spinach has wilted. Garnish with basil and lemon slices.

LEMON HERB CHICKEN PRIMAVERA



Lemon Herb Chicken Primavera image

Make and share this Lemon Herb Chicken Primavera recipe from Food.com.

Provided by Punky Julster

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless chicken breast halves
1/8 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried basil leaves, crushed
1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower,carrots)

Steps:

  • Sprinkle chicken with garlic.
  • Spray skillet with vegetable cooking spray and heat 1 minute.
  • Add chicken and cook until browned.
  • Add soup, milk, lemon juice, basil and vegetables.
  • Heat to a boil.
  • Cover and cook over low heat 10 minutes or until done.
  • Serve with rice or hot noodles.

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