LEMON-HERB PASTA WITH CHICKEN & VEGETABLES RECIPE | EATINGWELL
Yogurt seasoned with garlic and fresh herbs replaces cream to make a healthy pasta sauce in this chicken and vegetable pasta recipe. If you don't have a grill basket, the chicken and vegetables can be grilled on skewers instead.
Provided by EatingWell Test Kitchen
Categories Healthy Chicken Pasta Recipes
Total Time 50 minutes
Number Of Ingredients 12
Steps:
- Place a grill basket on the grill; preheat grill to high. Put a saucepan of water on to boil.
- Combine yogurt, lemon zest and juice, oregano (and/or marjoram), garlic, 1 tablespoon oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl; set aside.
- Toss chicken, bell pepper and onion in another large bowl with the remaining 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
- Reduce grill heat to medium. Oil the grill basket and add the chicken and vegetables. Grill, stirring once or twice, until the chicken is cooked through and the vegetables are tender-crisp, 14 to 16 minutes total.
- Meanwhile, cook pasta in the boiling water according to package directions. Toss the chicken, vegetables and pasta with the reserved sauce.
Nutrition Facts : Calories 482.7 calories, CarbohydrateContent 51.4 g, CholesterolContent 79.2 mg, FatContent 17.2 g, FiberContent 8.5 g, ProteinContent 33.3 g, SaturatedFatContent 4.1 g, SodiumContent 549.4 mg, SugarContent 7.9 g
LEMON HERB CHICKEN WITH ZUCCHINI PASTA AND RICOTTA RECIPE ...
A light yet flavorful dish. Perfect way to help use up your summer harvest.
Provided by Chef V
Categories Meat and Poultry Chicken Breast
Total Time 3 hours 45 minutes
Prep Time 30 minutes
Cook Time 15 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place chicken, garlic, lemon zest, chives, thyme, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4 cup olive oil in a resealable plastic bag; toss to coat chicken and refrigerate for 3 hours or up to overnight.
- Heat a large skillet over medium heat; cook and stir chicken with marinade until chicken is no longer pink at the center and juices run clear, about 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from pan; set aside to keep warm.
- Drizzle about 1 teaspoon oil into the same skillet over medium-high heat; stir in zucchini and red pepper flakes and cook until zucchini is warm, about 3 minutes; season with salt and pepper. Stir ricotta cheese and basil into zucchini; cook until heated through, about 2 minutes.
- Return chicken to pan with zucchini mixture; stir to combine. Remove pan from heat, squeeze lemon juice over entire dish, and garnish with diced tomatoes.
Nutrition Facts : Calories 297.7 calories, CarbohydrateContent 11.4 g, CholesterolContent 64.6 mg, FatContent 16.8 g, FiberContent 3.4 g, ProteinContent 26.9 g, SaturatedFatContent 2.7 g, SodiumContent 410.1 mg, SugarContent 5.6 g
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