Lemon Chicken Primavera Recipe
Lemon Chicken Primavera Recipe photo by Taste of Home

Lemon Chicken Primavera Recipe

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4.5 13 12
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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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 cup uncooked spiral pasta
  • 1 pound boneless skinless chicken breasts, cut into 2-inch strips
  • 1/2 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 2 tablespoons canola oil
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups 2% milk
  • 2 cups frozen peas, thawed
  • 1 teaspoon salt
  • 1 teaspoon grated lemon peel
  • 1/2 teaspoon dill weed
  • 1/4 teaspoon pepper
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons minced fresh parsley

Nutritional Facts

1-1/4 cup: 405 calories, 13g fat (4g saturated fat), 74mg cholesterol, 851mg sodium, 35g carbohydrate (10g sugars, 5g fiber), 35g protein


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
  2. Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley. Yield: 4 servings.
Originally published as Lemon Chicken Primavera in Simple & Delicious March/April 2010, p50

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Reviewed Apr. 1, 2014

"Very good. I used 3/4 lb of chicken, 1 tsp. of canola, yellow, orange and red peppers, the juice of one lemon plus the zest, skim milk, omitted the parmesan and it was delicious. I will make this again."

Reviewed Dec. 5, 2012

"Also used lemon juice (1.5 TBSP) instead of lemon zest"

Reviewed Dec. 5, 2012

"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 Aug. 26, 2012

"Loved it. I cut the chicken a little smaller. But that is all I changed Yummy!"

Reviewed Jul. 15, 2011

"This was a nice simple meal to cook. I made a ton of it. I added mushrooms. It was yummy!"

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