Lemon Chicken Primavera Recipes

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.

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.

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.

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.

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.

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.

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.