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
PEPPERED LEMON CHICKEN PASTA
A quick pasta recipe with delicious lemon chicken. It's quick to make and easy to clean up!
Provided by Land O'Lakes
Categories Lemon Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood Fruit
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook spaghetti according to package directions; drain. Keep warm.
- Melt butter in 12-inch skillet until sizzling; add chicken. Cook over medium-high heat, stirring often, 6-8 minutes or until chicken is golden brown. Stir in lemon juice, salt and ground red pepper. Add cooked spaghetti to chicken mixture; toss to coat. Continue cooking 1-2 minutes or until heated through. Remove from heat. Stir in green onions.
Nutrition Facts : Calories 450 calories, Fat 15 grams, SaturatedFat grams, Transfat grams, Cholesterol 100 milligrams, Sodium 350 milligrams, Carbohydrate 44 grams, Fiber 2 grams, Sugar grams, Protein 33 grams
LEMON PEPPER CHICKEN PASTA
This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners.
Provided by Kristy Bernardo
Categories Main Dish
Time 30m
Number Of Ingredients 9
Steps:
- Cook penne pasta according to package directions.
- Meanwhile, heat oil in a large skillet over medium heat. Season chicken breast with salt and pepper; add to skillet. Cook until chicken is well-browned on both sides and cooked through; about 8-10 minutes. Remove chicken from skillet and set aside on a cutting board to rest.
- Add broccoli and bell pepper to skillet and cook until just starting to soften, about two minutes. Add chicken broth, turn heat to high and boil rapidly to reduce slightly. Add pasta, lemon pepper seasoning, cream and chicken to skillet. Cook 1-2 minutes longer, stirring frequently, until chicken and pasta are heated and sauce has slightly thickened. Serve immediately.
LEMON PEPPER BASIL CHICKEN AND PASTA
This lemon pepper chicken pasta is EASY and ready in 15 minutes with comforting pasta, juicy chicken, plus there is so much ZESTY flavor!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 9
Steps:
- To a large pot, boil the pasta according to package directions; drain and return to the large pot.
- While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
- Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
- Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
- Add the remaining half of the spinach, and stir to combine until wilted.
- Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
- Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.
Nutrition Facts : Calories 368 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 748 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
LEMON PEPPER TENDERLOIN PASTA
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 13
Steps:
- For the lemon pepper seasoning: Mix the lemon zest, pepper, salt, garlic powder, mustard powder and onion powder in a bowl. Set aside.
- For the pasta: Bring a large pot of salted water to a boil. Add the bucatini and cook for 1 to 2 minutes under the recommended time. Reserve 2 cups of the pasta water. Drain the pasta and set aside.
- Heat the olive oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Season the tenderloin with 1 tablespoon of the lemon pepper seasoning. Add the steak to the skillet and cook, stirring as needed, until desired doneness, 4 to 5 minutes for medium rare. Remove to a plate and return the skillet to the heat.
- Add 1 1/2 cups of the reserved pasta water to the skillet. Add the remaining lemon pepper seasoning, the pasta and remaining 6 tablespoons butter to the skillet. Stir to combine and let the pasta start to simmer. Begin adding the Parmesan a handful at a time, tossing the pasta with each addition. Remove from the heat and continue to toss the pasta until well coated, thinning with the extra pasta water if needed. Divide the pasta into bowls. Top with the steak and garnish with the parsley. Serve with more Parmesan on the side.
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
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.
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
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
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
LEMON-PEPPER CHICKEN
"This lemon pepper chicken is a favorite for days when I volunteer for area activities and don't have much time for dinner." -Phyl Broich-Wessling, Garner, IA
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Flatten chicken to 1/2-in. thickness. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 5-7 minutes on each side or until juices run clear. Remove and keep warm., In the same skillet, combine the green onion, lemon juice, sherry, Worcestershire sauce, mustard, lemon-pepper and remaining butter. Cook and stir over medium heat for 3-4 minutes or until heated through. Serve with chicken.
Nutrition Facts : Calories 238 calories, Fat 14g fat (8g saturated fat), Cholesterol 93mg cholesterol, Sodium 249mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein.
ONE-PAN LEMON PEPPER CHICKEN RECIPE BY TASTY
Here's what you need: aspargus, olive oil, salt, pepper, garlic, chicken breast, salt, pepper, dried oregano, lemon, parchment paper
Provided by Tiffany Lo
Categories Dinner
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F (200°C).
- Place asparagus into mixing bowl and thoroughly coat with olive oil, salt, pepper, and garlic.
- Tear off a sheet of parchment paper, large enough to fold into a packet.
- Place asparagus and chicken breast on top of parchment paper. Season with salt, pepper, oregano, and lemon juice. Garnish with 2-3 lemon slices.
- Fold the edges of the parchment paper widthwise 2-3 times then twist the ends until fully closed.
- Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C).
- Enjoy!
Nutrition Facts : Calories 144 calories, Carbohydrate 5 grams, Fat 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 1 gram
LEMON PEPPER CHICKEN AND PASTA
Discover the easy way to enjoy classic tender lemon-pepper chicken with bow-tie pasta. Try this Lemon Pepper Chicken and Pasta on weeknights.
Provided by My Food and Family
Categories Home
Time 15m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, melt butter with oil in large skillet on medium-high heat. Add garlic; cook and stir 30 sec. Add chicken and peas; cook 2 to 3 min. or until heated through, stirring occasionally.
- Drain pasta; stir into chicken mixture. Top with cheese and parsley.
Nutrition Facts : Calories 640, Fat 21 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 960 mg, Carbohydrate 71 g, Fiber 6 g, Sugar 8 g, Protein 42 g
LEMON CHICKEN PASTA
I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick.
Provided by diner524
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
- Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
- Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
- Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
- Add pasta to boiling water; cook 6-8 minutes or to your liking.
- Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
- Drain pasta and stir into chicken mixture.
- Enjoy.
- Note: Can substitute rice for pasta.
ONE-POT LEMON PEPPER CHICKEN & RICE RECIPE BY TASTY
Here's what you need: lemon pepper, paprika, garlic, olive oil, chicken thighs with skin, butter, yellow onion, arborio rice, white wine, chicken broth, milk, pepper, parmesan cheese, fresh parsley
Provided by Claire Nolan
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine lemon pepper, paprika, and 2 cloves of minced garlic in a small bowl.
- In a large oven-proof pot, heat olive oil on medium heat. Season both sides of the chicken and place in the pot skin side down. Cook for three minutes, turn the heat up to medium high and cook for an additional two minutes (or until browned). Turn the chicken over and cook for another 3-4 minutes. Remove chicken from the pot and set aside. (Don't worry! It will finish cooking when you put it in the oven.)
- With a paper towel, carefully wipe out excess fat, leaving the seasoning.
- Preheat your oven to 350˚F (175˚C).
- On medium high, melt two Tbsp. of butter in the pot and add the diced onions and the rest of the minced garlic. Cook until onions are translucent (1-2 minutes).
- Add the rice and stir until it becomes translucent (1-2 minutes).
- Pour in the white wine and let it cook until most of the wine has evaporated (about two minutes).
- Add the chicken broth, one cup of milk, and a dash of pepper and stir. Bring it to a simmer.
- Place the chicken back into the pot. Cover with a lid or foil and bake for 30 minutes (remove lid after 20 minutes).
- Remove the chicken from the pot and broil on high for 2-3 minutes or until the skin has nicely browned.
- Add the other two Tbsp. butter, parmesan, ½ cup (118 ml) of milk and parsley to the rice. Stir until well combined. Return the chicken on top of the rice.
- Enjoy!
Nutrition Facts : Calories 1478 calories, Carbohydrate 104 grams, Fat 88 grams, Fiber 3 grams, Protein 58 grams, Sugar 16 grams
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