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“This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents.” Mary Linda King - Florence, South Carolina
This recipe is:
Quick
Nutritional Facts 1-1/4 cups equals 405 calories, 13 g fat (4 g saturated fat), 74 mg cholesterol, 851 mg sodium, 35 g carbohydrate, 5 g fiber, 35 g protein.
Originally published as Lemon Chicken Primavera in Simple & Delicious March/April 2010, p50
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Reviewed on Dec. 05, 2012 by cmarie_1124
Also used lemon juice (1.5 TBSP) instead of lemon zest
Delicious and a good change of pace. I made a few alterations - olive oil instead of canola, a whole chopped red pepper, garlic powder instead of fresh, double the parmesan cheese, double the amount of pasta, and only 1/4 of the salt. Served with shredded Asiago.
Reviewed on Aug. 26, 2012 by rusty's wife
Loved it. I cut the chicken a little smaller. But that is all I changed Yummy!
Reviewed on Jul. 15, 2011 by bloocat68
This was a nice simple meal to cook. I made a ton of it. I added mushrooms. It was yummy!
Reviewed on Jun. 18, 2011 by coolbreeze35
We liked this a lot. We doubled the pasta, sauce and chicken so we'd have leftovers, but did not double the spice. It was very creamy and delicious.
I really enjoyed the colors and taste of this dish. I doubled the sauce but not the spices and it was perfect for me.
Reviewed on Mar. 30, 2011 by Merrymellow
Tonight, I finally made this recipe. I used asparagus and carrots, instead of peas. My family LOVED it! This recipe is a keeper!
Reviewed on May. 10, 2010 by briandean
This was good, and easy to make. I didn't have lemon peel, and don't care to use any citrus peel, so I used 2 tsp of lemon juice. I'd say it would take more than 1 T to get an actual lemony flavor. I would cut down the peas to 1 cup or 1 1/2 cups. I'd also add mushrooms and onion as well. Just because I'm fond of them and think it would fit well.
Reviewed on Apr. 10, 2010 by psomleva
A great creamy pasta dish! I would definitely skip the peas next time though. The original recipe uses 2 cups - far too much for my taste.
Reviewed on Mar. 17, 2010 by ColleenaG
I cooked 4 slices of bacon and then sauted the chicken, pepper and garlic in the drippings. I then added the cooked bacon at the end with the Parmesan cheese. It was good but I will add mushrooms and onion next time too.
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