Creamy Lemon Basil Chicken Pasta Food

LEMON BASIL CHICKEN

Steps:

• Prepare pasta per package directions.
• Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.
• Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.
• Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.
• In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.
• Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil and pasta.
• Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!

CREAMY CHICKEN PASTA WITH LEMON AND BASIL

Steps:

• Boil the pasta and set aside
• Heat your pan on medium heat, with the olive oil
• Mix together the chicken seasoning ingredients and rub over the chicken thighs
• Cook the chicken thighs in the pan, turning half way through, cook until no longer pink in the middle then set aside
• Turn heat down to low
• Melt the butter in the pan then add the minced garlic and lemon zest, stirring for 2 minutes until fragrant
• Pour in the chicken broth, lemon juice and heavy cream
• Turn the heat up to get the liquid to a low boil for 2 minutes, careful it's not too hot and burns the sauce
• Turn the heat down to low
• Chop up the chicken and add it to the pan along with the cooked pasta
• Chop the basil and add it to the pan, mix everything together
• The sauce will be very thin at this point, as it cools it should thicken slightly (keep in mind the sauce for this recipe is intended to be creamy and thin, not super thick)
• Serve

CREAMY LEMON CHICKEN PASTA

Steps:

• Cook pasta as directed on package. Drain; set aside.
• Meanwhile, heat 12-inch skillet over medium heat. Drizzle olive oil into skillet. Add garlic; sauté 1 to 2 minutes or until fragrant. Add chicken and artichoke hearts; cook until thoroughly heated. Remove skillet from heat. Stir in yogurt, sour cream, lemon peel and pepper.
• Add hot pasta; mix well to combine. Before serving, garnish pasta with parsley and Parmesan cheese.

CREAMY LEMON BASIL-CHICKEN PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt.
• Meanwhile, heat oil in large skillet on medium-high heat. Add onions, garlic and pepper; cook 1 min. Add half the chicken; cook 2 min. or until lightly browned, stirring frequently. Remove from skillet; cover to keep warm. Repeat with remaining chicken; return all chicken to skillet.
• Drain pasta, reserving 1/2 cup of the cooking water. Mix reserved water with Neufchatel and bouillon until blended. Add to chicken with lemon zest; mix well. Cover; cook on low heat 5 min. or until chicken is done. Stir in pasta, lemon juice and basil; cook; uncovered, 1 min. or until heated through, stirring frequently. Add mozzarella; cook and stir 1 min. or until melted.

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)

Steps:

• Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
• Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
• Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
• Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
• Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!

CREAMY LEMON CHICKEN PASTA

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.

LEMON-BASIL CHICKEN ROTINI

Steps:

• Cook rotini according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan., Add mushrooms and carrots to same skillet; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in broth, cream cheese and lemon juice; stir until cheese is melted., Drain rotini; add to vegetable mixture. Stir in chicken, peas, Parmesan cheese, basil, lemon zest, salt, pepper and red pepper flakes; heat through.

CHEESY LEMON BASIL CHICKEN WITH PASTA

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 3 min.
• Meanwhile, heat 1 Tbsp. dressing in large skillet on medium heat. Add chicken; cook and stir 3 to 4 min. or until chicken is no longer pink. Remove from skillet; cover to keep warm. Add remaining dressing and onions to skillet; cook 5 min. or until onions are crisp-tender, stirring frequently. Return chicken to skillet. Stir in broth and lemon juice. Bring to boil; simmer on medium-low heat 3 min. or until chicken is done, stirring occasionally.
• Drain pasta mixture. Add to ingredients in skillet along with the basil; stir. Top with cheese.

LEMON BASIL PASTA W/ CHICKEN

Steps:

• Cook pasta according to package directions.
• Drain and return pasta to pan.
• In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
• Add chicken and mix with the pasta.
• Sprinkle cheese over the pasta and serve.
• Yield 4 servings.

BASIL CHICKEN AND PASTA

Steps:

• In a large pot with boiling salted water cook rotini pasta until al dente. Drain.
• Meanwhile, in a large skillet melt the butter or margarine. Add the chopped chicken and garlic, saute until lightly brown and juices run clear. Stir in the ground black pepper, dried basil, heavy cream, and grated Parmesan cheese. Bring to a boil and simmer for 3 to 4 minutes.
• Toss drained pasta with basil sauce and serve immediately.