Lemon Chicken With Snow Peas Recipes

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LEMON CHICKEN FETTUCCINE WITH SNOW PEAS



Lemon Chicken Fettuccine With Snow Peas image

Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.

Provided by loof751

Categories     < 30 Mins

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

12 ounces fettuccine
1 tablespoon vegetable oil
1 lb boneless skinless chicken breast
1 garlic clove
1 1/4 cups chicken broth
2 tablespoons lemon juice
1 tablespoon cornstarch
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups snow peas (fresh is best)
2 tablespoons chopped fresh parsley

Steps:

  • Cut chicken into 1" pieces. Mince the garlic.
  • Cook pasta according to package directions. Drain and keep warm.
  • Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
  • In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
  • Add snow peas and cook 3 minutes longer.
  • Toss hot pasta with sauce and garnish with parsley.

LEMON CHICKEN WITH SNOW PEAS



Lemon Chicken with Snow Peas image

For well-balanced fare that blends a variety of great flavors, try our Lemon Chicken with Snow Peas recipe today!

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 9

1 lb. boneless skinless chicken breasts, cut into thin strips
1 cup snow peas, trimmed
1 cup orange pepper strips
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1/4 cup milk
1 tsp. zest and 2 Tbsp. juice from 1 lemon
1/2 tsp. garlic powder
1/4 tsp. black pepper
2 cups hot cooked long-grain white rice

Steps:

  • Cook chicken in large nonstick skillet on medium heat 5 min. or until done, stirring frequently. Add vegetables; cook and stir 3 to 5 min. or until crisp-tender.
  • Mix cream cheese spread, milk, lemon zest, juice, garlic powder and black pepper until blended. Add to chicken mixture; cook and stir 2 min. or until heated through.
  • Serve over rice.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH



Lemon Herb Chicken Pasta with Green Peas, Snap Peas and Spinach image

Provided by Eddie Jackson

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12

Kosher salt and freshly ground black pepper
1 pound vegetable penne pasta
4 boneless skinless chicken breasts
5 tablespoons olive oil
3 cloves garlic, finely chopped
1 large shallot, finely chopped
1/2 cup freshly squeezed lemon juice
1 1/2 cups trimmed and sliced sugar snap peas
One 10-ounce bag frozen peas
3 cups baby spinach
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh flat-leaf parsley, plus additional leaves for serving

Steps:

  • Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
  • Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
  • Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
  • Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams

LEMON-BASIL SNOW PEAS



Lemon-Basil Snow Peas image

"Sugar snap peas are a delicious vegetable that often gets overlooked," notes Mitzi Sentiff in Annapolis, Maryland. "We love the flavor of this crunchy side dish and its splash of lemon with broiled fish, chicken or pork."

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 6 servings.

Number Of Ingredients 10

1/2 teaspoon minced garlic
2 teaspoons olive oil
1-1/2 pounds fresh snow peas
1 cup chopped sweet yellow pepper
1/3 cup minced fresh basil
2 tablespoons lemon juice
1/2 teaspoon sugar
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute garlic in oil for 30 seconds. Add snow peas and yellow pepper; saute for 2-3 minutes or until crisp-tender. Stir in the remaining ingredients; saute 1 minute longer. Serve immediately.

Nutrition Facts : Calories 71 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges

LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS



Lemon Chicken with Red Peppers and Snow Peas image

Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com.

Provided by Diana Adcock

Categories     Poultry

Time 35m

Yield 4 serving(s)

Number Of Ingredients 17

2 teaspoons vegetable oil
1 1/2 cups thinly sliced red peppers (, or a combo of red, orange and yellow)
1 1/2 cups snow peas
1 small onion, cut into thin lengths
1 lb boneless skinless chicken breast
1/4 cup flour
1 teaspoon salt
2 teaspoons vegetable oil (yes, again)
1 cup chicken stock
4 teaspoons lemon juice
2 teaspoons sugar
1 teaspoon vegetable oil
4 teaspoons cornstarch
1 teaspoon sesame oil
1 teaspoon lemon, rind of, grated
2 cloves garlic, minced
2 teaspoons chopped parsley or 2 teaspoons chopped cilantro

Steps:

  • In a large skillet heat 1 t.
  • of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
  • Cut chicken into thick strips and dust with flour/salt.
  • Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
  • Place chicken on pepper/snowpea mixture and pour a little sauce over it.
  • Reserve the rest for the table.
  • Serve with hot rice and vegetable spring rolls.

Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 1.8, Cholesterol 74.4, Sodium 804.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 28.3

LEMON-BUTTER SNOW PEAS



Lemon-Butter Snow Peas image

A handful of ingredients and a microwave are all our home economists needed to create this terrific treatment for fresh snow peas. A bit of lemon juice, some mince garlic and a dash of Italian seasoning make it a perfect addition to any meal.

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound fresh snow peas
1 tablespoon water
1 teaspoon minced garlic
1 tablespoon butter, melted
1 teaspoon lemon juice
1/2 teaspoon Italian seasoning

Steps:

  • In a microwave-safe dish, combine the snow peas, water and garlic. Cover and microwave on high for 3-4 minutes or until crisp-tender; drain. Combine the butter, lemon juice and Italian seasoning. Drizzle over peas; toss to coat.

Nutrition Facts : Calories 76 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 40mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges

CHICKEN AND SNOW PEAS



Chicken and Snow Peas image

A simple,tasty, and quick version of a popular Chinese Style recipe.

Provided by REBECCAROD

Categories     World Cuisine Recipes     Asian     Chinese

Time 30m

Yield 6

Number Of Ingredients 11

1 cup chicken broth
3 tablespoons soy sauce
1 tablespoon cornstarch
1 tablespoon ground ginger
2 tablespoons vegetable oil
4 large skinless, boneless chicken breast halves, cubed
2 cloves garlic, minced
1 ½ cups sliced fresh mushrooms
2 (8 ounce) cans sliced water chestnuts, drained
3 cups snow peas
1 tablespoon sesame seeds

Steps:

  • Whisk the chicken broth, soy sauce, cornstarch, and ginger together in a small bowl; reserve.
  • Heat oil in a large skillet or wok. Cook and stir chicken and garlic in the oil until chicken is cooked through, 8 to 10 minutes. Stir in mushrooms, water chestnuts, and reserved chicken broth mixture. Cook until sauce begins to thicken, 3 to 5 minutes.
  • Stir snow peas into the pan and cook until tender, 3 to 5 minutes. Transfer to a platter and sprinkle with sesame seeds before serving.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 17.3 g, Cholesterol 92.2 mg, Fat 10.3 g, Fiber 3.8 g, Protein 37.6 g, SaturatedFat 2.2 g, Sodium 540.9 mg, Sugar 4.4 g

LEMON CHICKEN WITH SUGAR SNAP PEAS



Lemon chicken with sugar snap peas image

Rustle up this midweek stir-fry that rivals any takeaway. The tangy sauce is flavoured with Chinese five-spice and lots of ginger

Provided by Jennifer Joyce

Categories     Main course

Time 30m

Number Of Ingredients 12

2 tbsp vegetable oil , plus 1 tsp
3 skinless chicken breasts , cut into long strips
½ tsp Chinese five-spice powder
2 tbsp plain flour
thumb-sized piece ginger , shredded
250g sugar snap pea
2 spring onions , sliced
3 lemons , 2 zested and juiced, the other thinly sliced
1 tbsp soy sauce
2 tbsp liquid chicken stock
2 tbsp clear honey
2 tsp cornflour , dissolved in 1 tbsp water

Steps:

  • In a small bowl, mix together all the sauce ingredients except the lemon slices, then set aside.
  • Heat a wok with the 2 tbsp oil. Season the chicken and sprinkle with the five-spice and flour. Shake off the excess, brown in batches, then remove from the pan. Add the remaining 1 tsp oil and the ginger, and sizzle for 1 min. Add the sugar snap peas and the chicken. Toss for a few mins, then add the sauce and lemon slices. Keep tossing for 2-3 mins or until the chicken is cooked through and the sauce is thick. Serve with the spring onions sprinkled over.

Nutrition Facts : Calories 308 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.9 milligram of sodium

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