Lemon Chicken With Pasta Recipes

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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



Lemon Chicken Pasta image

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.

1 lemon
1/4 cup flour
1 1/4-1 1/2 teaspoons seasoning salt
1 1/2 lbs chicken breasts, thin sliced cutlets
1/4 cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
8 ounces penne pasta (I use the Barilla Mini Penne)
2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
3/4 cup white wine
1/2 cup whipping cream

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



Easy Lemon Pasta with Chicken image

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.

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

LEMON CREAM CHICKEN WITH PASTA

A friend of mine once prepared this for lunch and I loved it. I asked her for the recipe and I was surprised at how quick and easy it was to prepare. I believe she got the recipe from a weekly magazine.

Provided by Galley Devil

Categories     One Dish Meal

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 14



Lemon Cream Chicken With Pasta image

Steps:

  • Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
  • Add the pasta and cook till just tender. Drain well.
  • Heat oil in a large pan and fry chicken in batches till tender. Remove.
  • To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
  • Add the chicken, cooked pasta and parsley.
  • Stir until hot.

Nutrition Facts : Calories 729.5, Fat 20.9, SaturatedFat 8.3, Cholesterol 202.2, Sodium 333.8, Carbohydrate 94.1, Fiber 4.6, Sugar 3.7, Protein 40.2

500 g bow tie pasta
1 tablespoon olive oil
400 g chicken breast fillets, roughly chopped
1 tablespoon cornflour
1 teaspoon chicken stock powder
3/4 cup water
1/2 cup cream
1/4 teaspoon lemon rind, grated
1/4 cup lemon juice
1/4 teaspoon sugar
1 tablespoon teriyaki sauce
1 garlic clove, crushed
1 tablespoon sage, fresh, chopped
2 tablespoons parsley, fresh, chopped

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



Lemon Chicken Pasta image

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

4 boneless skinless chicken breast halves (6 ounces each)
1 teaspoon salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
1/2 cup all-purpose flour
8 ounces uncooked capellini or angel hair pasta
3 tablespoons olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tablespoons lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup plus 3 tablespoons minced fresh parsley, divided
Lemon wedges, optional

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

Provided by Eddie Jackson

Categories     main-dish

Time 55m

Yield 6 servings

Number Of Ingredients 12



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

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

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

LEMON CHICKEN WITH PASTA

Karen Hall adds chicken to a few pantry staples in South Hamilton, Massachusetts...and she has a wonderful warm entree in minutes. Guests always ask for the recipe, but her friends and "pasta-hating husband" just ask for seconds!More Easy Main Dish Recipes »

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12



Lemon Chicken with Pasta image

Steps:

  • Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat. , In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm. , In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened. , Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese.

Nutrition Facts : Calories 428 calories, Fat 12g fat (2g saturated fat), Cholesterol 66mg cholesterol, Sodium 652mg sodium, Carbohydrate 46g carbohydrate (5g sugars, Fiber 2g fiber), Protein 33g protein. Diabetic Exchanges

1-1/2 cups uncooked medium pasta shells
1/4 cup dry bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound boneless skinless chicken breasts, cubed
6 teaspoons canola oil, divided
1 medium onion, chopped
2 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1/4 cup lemon juice
1/4 cup shredded Parmesan cheese

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