Lemony Chicken Pasta Toss Food

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CHICKEN PICCATA PASTA TOSS



Chicken Piccata Pasta Toss image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 14

2 tablespoons extra-virgin olive oil
1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
Salt and pepper
1 1/2 tablespoons butter
4 cloves garlic, chopped
2 shallots, chopped
2 tablespoons all-purpose flour
1/2 cup white wine
1 lemon, juiced
1 cup chicken broth or stock
3 tablespoons capers, drained
1/2 cup flat-leaf parsley, chopped
1 pound penne rigate pasta, cooked to al dente
Chopped or snipped chives, for garnish

Steps:

  • Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes. Remove chicken from pan and return the skillet to the heat. Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and shallots to the skillet. Saute garlic and shallots 3 minutes. Add flour and cook 2 minutes. Whisk in wine and reduce liquid 1 minute. Whisk lemon juice and broth into sauce. Stir in capers and parsley. When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine. Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped chives.

LEMON CHICKEN SPAGHETTI TOSS



Lemon Chicken Spaghetti Toss image

I found this recipe in Quick Cooking a few years ago and it has become a staple in our household. It is a very tasty dish that is so easy to make, yet looks very impressive. Good enough for company!

Provided by Dine Dish

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 10

5 green onions, chopped
2 cloves garlic, minced
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 1/2 lbs boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoning salt
1/2 teaspoon lemon-pepper seasoning
1 (7 ounce) package thin spaghetti

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.

LEMON CHICKEN PASTA TOSS



Lemon Chicken Pasta Toss image

An easy, 30 minute, healthy meal, bursting with color and flavor. Cook's Tip: For extra flavor, season chicken breast with a citrus and basil rub or a crushed peppercorn and garlic rub and grill, then proceed as recipe directs.

Provided by Debala

Categories     < 30 Mins

Time 30m

Yield 6 serving(s)

Number Of Ingredients 14

8 ounces radiatore, uncooked
1 medium onion, chopped
1 small carrot, peeled and sliced
3 garlic cloves, pressed
1 small red bell pepper
2 cups broccoli florets, small
1/4 teaspoon salt
2 cups chicken breasts, cooked & diced
1 cup alfredo sauce
1/2 cup hot water
1 lemon, cut in half crosswise
1/4 cup fresh parmesan cheese, grated
fresh parsley, snipped (optional)
fresh coarse ground black pepper (optional)

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.

Nutrition Facts : Calories 185.2, Fat 2, SaturatedFat 0.9, Cholesterol 3.7, Sodium 177.3, Carbohydrate 34.4, Fiber 2.3, Sugar 3, Protein 7.9

EASY LEMON PASTA WITH CHICKEN



Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

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

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.

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

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

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

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

BETTER HOMES AND GARDENS LEMON CHICKEN PASTA TOSS



Better Homes and Gardens Lemon Chicken Pasta Toss image

Make and share this Better Homes and Gardens Lemon Chicken Pasta Toss recipe from Food.com.

Provided by MissFit13

Categories     Lunch/Snacks

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 cups dried multigrain penne (6 ounces)
12 ounces boneless skinless chicken breasts, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/3 cup finely chopped shallot
2 garlic cloves, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons capers, drained
3 tablespoons snipped Italian parsley (flat-leaf)
freshly grated parmesan cheese (optional)

Steps:

  • Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
  • Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
  • Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
  • Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
  • Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.

Nutrition Facts : Calories 382.2, Fat 10.5, SaturatedFat 1.7, Cholesterol 54.4, Sodium 580.6, Carbohydrate 48.8, Fiber 6.3, Sugar 0.5, Protein 24

LEMON CHICKEN PASTA



Lemon Chicken Pasta image

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

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

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.

LEMONY CHICKEN PASTA TOSS



Lemony Chicken Pasta Toss image

Make and share this Lemony Chicken Pasta Toss recipe from Food.com.

Provided by pricejc03

Categories     Spaghetti

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

2 tablespoons cornstarch
1 3/4 cups Swanson chicken broth
2 tablespoons lemon juice
1 tablespoon dijon-style mustard
1 lb boneless skinless chicken breast, cut into strips
2 garlic cloves, minced
1 tablespoon dried parsley flakes
4 cups cooked spaghetti, cooked without salt

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.

Nutrition Facts : Calories 405.1, Fat 5.4, SaturatedFat 1.2, Cholesterol 73.7, Sodium 820.2, Carbohydrate 48.9, Fiber 2.7, Sugar 1.4, Protein 37.3

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