Lemon Pepper Pasta and Chicken

With this, now you are not required to pay your favorite Lemon Pepper Pasta and Chicken on those long lines at restaurant you can quickly make in your own kitchen!
So let's continue with our recipe today. The recipe is "Lemon Pepper Pasta and Chicken"
"Lemon Pepper Pasta and Chicken" - Lemon-pepper seasoning is an inspired blend of dried lemon peel and cracked or crushed peppercorns. Its pungent flavor complements grilled meats, roasted or grilled vegetables or broiled fish.

Time to Prepare: Minutes to Prepare: 60
Minutes to Cook: 45

Calories per serving of Lemon-Pepper Chicken Pasta
267 calories of Pasta, cooked, (2.67 oz)
78 calories of Parmesan Cheese, grated, (0.17 cup)
75 calories of Tyson boneless, skinless chicken breast, (3 oz)
68 calories of Butter, salted, (0.67 tbsp)

8 ounces dried lemon-pepper linguine or penne pasta*,
1 cup shelled fresh or frozen baby peas,
3 tablespoons olive oil,
12 ounces skinless, boneless chicken breast halves, cut into thin, bite-size strips,
1 medium red onion, cut into thin wedges,
1 tablespoon snipped fresh marjoram, or 1 teaspoon dried marjoram, crushed,
4 cloves garlic, sliced,
1/2 teaspoon salt,
1 tablespoon lemon juice

Prepare pasta according to package directions, adding peas during the last 1 minute of cooking. Drain pasta mixture; toss with 1 tablespoon of the olive oil. Set aside. Meanwhile, in a large skillet, heat remaining olive oil over medium heat. Cook chicken, onion wedges, dried marjoram, if using, garlic, and salt in hot oil for 3 to 4 minutes or until no pink remains in chicken, stirring often. Stir lemon juice into mixture in skillet. Cook and stir for 1 minute more, scraping up brown bits. Gently toss pasta with chicken mixture and fresh marjoram, if using. Serve immediately.

Note:  If lemon-pepper pasta is not available, add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon grated lemon peel to 2 cups plain cooked pasta just before tossing with chicken.


No comments :

Post a Comment