LEMON BASIL CHICKEN
Lemon Basil Chicken Pasta tastes like it is straight out of a restaurant kitchen, but is so easy to make, and only takes as little as 20 minutes to make! Enjoy this filling pasta dinner with a slice of garlic bread and roasted veggies!
Provided by Kimber
Categories Dinner
Number Of Ingredients 14
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!
Nutrition Facts : Calories 527 kcal, Carbohydrate 35 g, Protein 38 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 169 mg, Sodium 861 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
LEMON BASIL PASTA W/ CHICKEN
This is a tasty dish than can serve as a main dish with a nice soup or salad. Very economical. I made this a lot when I first moved out of my parents house.
Provided by Amber of AZ
Categories One Dish Meal
Time 25m
Yield 4 portions, 4 serving(s)
Number Of Ingredients 8
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.
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
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.
CHICKEN SCALLOPINI A LA LEMON BASIL
This is an amazing dish, lemony spinach pasta, lemony chicken and a lemony creamy white wine sauce. If you enjoy lemon as much as I do ... this is for you. There are subtle flavors of lemon all through this dish. Now I used lemon basil which you can get at any Whole Foods or if you grow it yourself. If not, don't worry. But it is worth it if you can get some. Regular basil will work just fine. However!! Fresh herbs for this. NO dried, it makes a big difference. And fresh lemons, no plastic lemons for this. I would say fresh pasta, but I use a box and it isn't quite as good, but, most people wouldn't know the difference.
Provided by SarasotaCook
Categories Chicken
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 21
Steps:
- First -- this is quick cooking, the sauce, the chicken and the pasta, so make sure you have all your herbs chopped, lemons sliced and chicken ready.
- Chicken -- In a pie plate or medium size pan add the flour, salt and lemon pepper. Now if the chicken isn't pounded, put your chicken breasts between saran or plastic wrap and pound with a meat mallet, rolling pin or even a heavy skillet to flatten. Don't go too far, but you want a nice thin fillet. Then dredge the chicken breasts in the flour mixture. Then set to the side on a plate while you start the pasta.
- Pasta -- In a large pot of boiling salted water, cook the pasta according to directions.
- Garlic Oil -- In a small sauce pan add the garlic and olive oil and cook on medium just 2-3 minutes until the garlic slightly browns but doesn't fry. Just to infuse the oil.
- Pasta and Chicken -- As the water boil, add the pasta. I like a dried spinach pasta, but I have used everything from angel hair to fettuccini for this. Just use your favorite. The spinach to me really adds a lot of flavor, but if you can't find that. Use a regular pasta.
- So as the pasta boils, heat up the butter and oil in a large pan, non stick preferred. Add the chicken and lemon slices and saute 3-4 minutes per side until the chicken is golden brown. It doesn't take long. Flip the lemon a couple of times to get golden brown. Once done, remove the chicken to a plate along with the lemons and cover with foil to keep warm.
- Pasta, Oil, Chicken, and Sauce -- Ok, the pasta should be done. Check it -- drain and set to the side. Olive oil, remove the garlic and the olive oil is done -- Chicken is done and resting -- Sauce. Time to start.
- Sauce -- To the pan you cooked the chicken in, add the shallot and cook just a minute, then add the flour and whisk in, then add the wine, broth and lemon juice and cook until reduced by half, about 3-4 minutes on a medium heat. Reduce and add the cream, thyme, parsley, basil, salt and pepper and any juices from the chicken plate.
- Serving -- Toss the pasta with the garlic oil, lemon pepper, salt and lemon juice. Plate up some pasta on each plate. Top with one of the chicken breasts and then drizzle with the wine sauce. Garnish with a couple of the lemon slices and just enjoy!
Nutrition Facts : Calories 932.4, Fat 35.9, SaturatedFat 12, Cholesterol 127.6, Sodium 810, Carbohydrate 100.5, Fiber 15.1, Sugar 0.7, Protein 48.1
LIGHT LEMON BASIL PASTA
Make and share this Light Lemon Basil Pasta recipe from Food.com.
Provided by sofie-a-toast
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
- Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
- Third, shred about half to three-quarters cup of parmesan reggiano.
- Fourth, start a pot of boiling salted water.
- Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
- Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
- Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
- Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
- While the sauce is finishing, add pasta to boiling water.
- Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
- Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.
LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN
My version of lemon-asparagus spaghetti served with chicken and pesto.
Provided by Libby Quijano
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
- While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
- Chop chicken and add on top of spaghetti. Season with salt and pepper.
Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g
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
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
CREAMY LEMON PASTA W/ CHICKEN
This pasta is full of flavor. It's bright and fresh and my entire family loves this. I make it with lemons from my trees.
Provided by AKPrincess3
Categories Chicken Breast
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- Place chicken in a lightly greased baking dish.
- Zest your lemons and set aside for later.
- Squeeze lemon over both sides of chicken and season with 1½ tsp of garlic powder and 3/4 tsp of pepper.
- Bake chicken for about 30min or until juice runs clear.
- Meanwhile in a large saucepan, season the chicken broth with remaining garlic and pepper.
- Bring to a boil and add lemon juice and pasta.
- Cook over medium heat, stirring occasionally until most of liquid is absorbed about 25 minute.
- Cut or shred chicken and stir into cooked pasta.
- Add the cream and lemon zest.
- Cook stirring over low heat for 5 minute.
- Remove from heat and let stand 5 minutes.
- Stir thoroughly before serving.
Nutrition Facts : Calories 704.5, Fat 26.5, SaturatedFat 14.6, Cholesterol 132.8, Sodium 775.6, Carbohydrate 84.5, Fiber 11.4, Sugar 1.4, Protein 33.9
BASIL CHICKEN AND PASTA
This is a great quick meal; the chicken and sauce can be prepared in the time it takes to cook the pasta. You can add more cream or less pasta if you like it creamier. Try ziti or farfalle pasta to add even more variety to this recipe. The leftovers don't heat very well, so eat it all up the first time!
Provided by Stacey Adkins
Categories Main Dish Recipes Pasta Chicken
Yield 4
Number Of Ingredients 8
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.
Nutrition Facts : Calories 535.4 calories, Carbohydrate 28.6 g, Cholesterol 167.1 mg, Fat 31.3 g, Fiber 1.6 g, Protein 34.5 g, SaturatedFat 18.9 g, Sodium 223.6 mg, Sugar 0.2 g
LEMON BASIL PASTA
My husband made this for me all the time before we were married and it is one of our favorites still. I love to throw some cooked chicken in it and serve it with a salad. It is a dry pasta that has a lot of flavor and takes just a few minutes to throw together.
Provided by krisdecam
Categories One Dish Meal
Time 13m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the pasta as directed on box.
- Drain the pasta and return to pot, or to a serving bowl.
- Stir in remaining ingredients as listed above, mixing after each addition.
Nutrition Facts : Calories 754.5, Fat 23.3, SaturatedFat 13.1, Cholesterol 55.4, Sodium 368.8, Carbohydrate 122.5, Fiber 17, Sugar 0.4, Protein 18.1
CREAMY LEMON BASIL-CHICKEN PASTA
Garlic, onions, basil and lemon juice give this chicken-pasta dish its great flavor. It gets its creamy cheesiness from Neufchatel and mozzarella.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 11
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.
Nutrition Facts : Calories 420, Fat 18 g, SaturatedFat 9 g, TransFat 0.5 g, Cholesterol 110 mg, Sodium 460 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 37 g
CHEESY LEMON BASIL CHICKEN WITH PASTA
Fresh lemon juice, chopped basil and shredded mozzarella add their citrusy, herby and cheesy charms to this quick and easy chicken and pasta dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 24 g
BAKED LEMON-BASIL PASTA
I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
Provided by Brennan Cartwright
Categories Main Dish Recipes Pasta Chicken
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the bow tie pasta; return to a boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Season chicken with lemon pepper.
- Melt the margarine with the olive oil in a skillet over medium heat; cook and stir the chicken pieces until no longer pink in the center. Remove the chicken pieces, and place them in the bottom of a casserole dish.
- To the same skillet, add the garlic, white wine, sour cream, basil, lemon zest, and 1/2 of the lemon juice. Bring the mixture to a boil, stirring constantly. Remove the skillet from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
- Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley, spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 20 g, Cholesterol 49.4 mg, Fat 30.7 g, Fiber 1.6 g, Protein 11.5 g, SaturatedFat 13.2 g, Sodium 299.2 mg, Sugar 1.1 g
LEMON-BASIL CHICKEN ROTINI
My husband and our sons like to have meat with their meals, but I prefer more veggies. This combo with rotini pasta is colorful and healthy, and it keeps everyone happy. -Anna-Marie Williams, League City, Texas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 16
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.
Nutrition Facts : Calories 275 calories, Fat 8g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 385mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
LEMON PASTA WITH CHICKEN
One of my quick standbys after a busy day at work. By cooking everything at the same time in their separate pots, I can get it on the table in 30 minutes. The chicken broth and lemon give it a lighter and brighter taste that is a welcome change to heavy white sauce. Garnish with your choice of tomatoes, parsley, cooked asparagus or broccoli, or sliced lemon.
Provided by NotAGreatCook
Categories Main Dish Recipes Pasta Chicken
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- While the pasta is cooking, heat oil in a large skillet over medium-high heat. Add green onions and garlic; cook for 1 minute. Add chicken and cook, stirring frequently until no longer pink and juices run clear, about 12 minutes; time will vary depending on the size of your chicken pieces.
- Drain pasta and mix with chicken in a large serving bowl. Stir and set aside.
- Melt butter in a large saucepan. When melted remove from the heat.
- Mix flour and pepper together in a small bowl. Stir flour mixture into the melted butter, then add chicken broth and milk. Place over medium heat; cook, stirring constantly, until mixture thickens, 3 to 5 minutes. Remove from the heat.
- Whisk lemon juice and mustard into the sauce and pour over chicken and pasta; stir to combine.
Nutrition Facts : Calories 569.7 calories, Carbohydrate 52.1 g, Cholesterol 108.4 mg, Fat 23.4 g, Fiber 2.7 g, Protein 37.8 g, SaturatedFat 9.7 g, Sodium 659.4 mg, Sugar 4.6 g
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- Fill a large pot half full of water then bring to a boil over high heat. While you wait for the water to boil, season chicken breasts on both sides with salt, pepper and dried basil then set aside.
- When the water reaches a rolling boil, add a large pinch of salt then cook pasta according to directions—until it is tender but still firm. Roughly 2 minutes before the pasta is finished cooking, add broccoli florets to the pot, allowing them to boil with the pasta for the remaining cook time and before draining everything in a colander. After draining, return the pasta and broccoli to the pot to keep it warm.
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