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Lemon Chicken Primavera

 Lemon Chicken Primavera
“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
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 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 King Arthur Unbleached 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

Directions

  • 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.
  • Drain pasta. Add the pasta, peas, salt, lemon peel, dill and pepper
  • to pan. Cook and stir until heated through. Sprinkle with cheese and

2 of 2

Lemon Chicken Primavera (continued)

Directions (continued)

  • parsley. Yield: 4 servings.
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.