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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

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 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

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

Directions

  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


Reviews for Lemon Chicken Primavera

AVERAGE RATING
(12)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (5)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
LegalSec
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."

MY REVIEW
cmarie_1124
Reviewed Dec. 5, 2012

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

MY REVIEW
cmarie_1124
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."

MY REVIEW
rusty's wife
Reviewed Aug. 26, 2012

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

MY REVIEW
bloocat68
Reviewed Jul. 15, 2011

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

MY REVIEW
coolbreeze35
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."

MY REVIEW
coolbreeze35
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."

MY REVIEW
Merrymellow
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!"

MY REVIEW
briandean
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."

MY REVIEW
psomleva
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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