Lemonychickenpastatoss Recipes

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.

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.

Steps:

• Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
• Give the pan a quick wipe with a paper towel
• Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
• Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
• Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
• Mix in the Parmesan. Remove the pan from the heat.
• Serve with more Parmesan, if desired.
• Enjoy!

Steps:

• In a large skillet, saute onions& garlic in butter& oil until tender.
• Stir in the chicken, lemon juice, parsley, seasoned salt& lemon-pepper.
• Saute for 15-20 min or until chicken juices run clear.
• Meanwhile, cook spaghetti according to package directions; drain.
• Add to chicken mixture& toss.

Steps:

• Heat oven to 425 degrees. Line a baking sheet with parchment paper.
• Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
• Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
• While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
• Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
• Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
• Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
• Top with the roasted artichokes, a little more black pepper and torn basil, and serve.

Steps:

• Mix cornstarch, broth, lemon juice and mustard.
• Cook chicken and garlic in nonstick skillet until browned, stirring often. Remove chicken.
• Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Stir in parsley. Toss with spaghetti.

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

Steps:

• In a large pan or skillet, heat olive oil over medium heat. Add onions and stir until soft.
• Add chicken, season with salt and pepper, and cook until browned.
• Stir in garlic and cook for an additional minute.
• Add uncooked pasta, chicken broth. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Uncover, stir and cook an additional 5 minutes, or until all of the liquid has been absorbed by the pasta.
• Turn off heat, stir in lemon juice, spinach, cream cheese, mozzarella cheese and Parmesan cheese. Stir until cheese has melted and spinach wilts.
• Enjoy!

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes, adding frozen peas during the last 2 minutes of cooking time. Drain pasta and peas, reserving 1 cup cooking liquid.
• While the pasta is cooking, heat butter and olive oil in a large skillet over medium-high heat. Add mushrooms and onion; cook until mushrooms are brown, 5 to 7 minutes.
• Season chicken with salt and pepper. Cook in the same skillet over medium-high heat until browned and no longer pink, 7 to 10 minutes. Add the mushrooms back to the skillet. Add cream cheese, lemon juice, and lemon zest; stir until cream cheese is melted. Remove from heat.
• Fold in Parmesan and Pecorino Romano cheeses, then parsley. Toss with pasta and peas, adding reserved cooking liquid as necessary to make a sauce.

Steps:

• In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Steps:

• Cook pasta according to directions. Set aside.
• Cook chicken and set aside.
• Melt butter.
• Add lemon juice, chicken, garlic, dill and chicken seasoning.
• Cook on medium for about 10-15 minutes.
• Add the chicken and pasta.
• Enjoy!

Steps:

• Cook pasta for 2 minutes less than package directions.
• Meanwhile, chop onion and slice carrots.
• Lightly spray a stir-fry skillet with oil.
• Cook and stir onion, carrot, and pressed garlic over medium heat 4-5 minutes or until carrots are crisp-tender.
• Meanwhile, slice bell pepper into strips; cut strips in half.
• Combine bell pepper, broccoli, and salt in a microwave safe covered bowl. Microwave, covered, on High for 1-2 minutes or until vegetables are crisp-tender.
• Add pasta, steamed vegetables, chicken, Alfredo sauce and water to skillet.
• Squeeze lemon halves over pasta; cook and stir until heated through.
• Grate Parmesan cheese over pasta; sprinkle with parsley and black pepper, if desired.