Lemon Chicken Primavera Recipe
Lemon Chicken Primavera Recipe photo by Taste of Home
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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 cups: 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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LegalSec User ID: 548619 168440
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."

cmarie_1124 User ID: 5693915 162555
Reviewed Dec. 5, 2012

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

cmarie_1124 User ID: 5693915 148087
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."

rusty's wife User ID: 5725713 162286
Reviewed Aug. 26, 2012

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

bloocat68 User ID: 4593521 94434
Reviewed Jul. 15, 2011

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

coolbreeze35 User ID: 4814587 168439
Reviewed Jun. 18, 2011

"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."

coolbreeze35 User ID: 4814587 147806
Reviewed Jun. 18, 2011

"I really enjoyed the colors and taste of this dish. I doubled the sauce but not the spices and it was perfect for me."

Merrymellow User ID: 4926467 163581
Reviewed Mar. 30, 2011

"Tonight, I finally made this recipe. I used asparagus and carrots, instead of peas. My family LOVED it! This recipe is a keeper!"

briandean User ID: 2914082 94486
Reviewed May. 10, 2010

"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."

psomleva User ID: 4947789 75459
Reviewed Apr. 10, 2010

"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."

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