LEMON CHICKEN PASTA WITH SPINACH RECIPES

Name: Lemon Butter Chicken Pasta
Prep time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 tbsp. extra-virgin olive oil; 1 lb. boneless skinless chicken breasts; kosher salt; Freshly ground black pepper; 12 oz. angel hair; 1/4 c. butter; 2 cloves garlic, minced; 1/2 small red onion, finely chopped; 1/3 c. freshly squeezed lemon juice (from 4 lemons); 1 lemon, thinly sliced into half moons; Zest of 1 lemon; pinch of crushed red pepper flakes; 3 c. baby spinach; 1/4 c. grated Parmesan

BEST LEMON BUTTER CHICKEN PASTA RECIPE - HOW TO MAKE LE…

Best Lemon Butter Chicken Pasta Recipe - How to Make Le… image

Looking for lemon chicken recipes? This Lemon Butter Chicken Pasta from Delish.com is the bomb.

Provided by Lindsay Funston

Categories nut-free easy chicken dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 4

Number Of Ingredients 14

Ingredients

1 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. angel hair
1/4 c. butter
2 cloves garlic, minced
1/2 small red onion, finely chopped
1/3 c. freshly squeezed lemon juice (from 4 lemons)
1 lemon, thinly sliced into half moons
Zest of 1 lemon
pinch of crushed red pepper flakes
3 c. baby spinach
1/4 c. grated Parmesan

Steps:

In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
Add angel hair and toss until combined. (Add more pasta water if desired.)
Top with grated Parmesan.

ONE-POT LEMON-PEPPER CHICKEN PASTA - BETTYCROCKER.COM

One-Pot Lemon-Pepper Chicken Pasta - BettyCrocker.com image

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Provided by Betty Crocker Kitchens

Total Time 50 minutes

Prep Time 45 minutes

Yield 6

Number Of Ingredients 12

Ingredients

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth
8 oz spaghetti pasta, broken in half (from 16-oz box)
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2 bags (5 oz each) baby spinach

Steps:

In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition Facts : Calories 370 , CarbohydrateContent 37 g, CholesterolContent 65 mg, FatContent 1/2 , FiberContent 3 g, ProteinContent 28 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 1040 mg, SugarContent 2 g, TransFatContent 0 g

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