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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.
Reviewed on Mar. 02, 2010 by raschdes
We loved this. But we doubles the noodles and it was still saucy enough!
Reviewed on Feb. 15, 2010 by kcsaustin
Very good and quick recipe. I made it as instructed, but didn't add all the peas and used additional milk to thin the sauce after it was all mixed together. I used whole wheat pasta. I'll definitely be preparing it again and will probably add mushrooms and onion.
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