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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
  • 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 zest
  • 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 zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
Nutrition Facts
1-1/4 cups: 405 calories, 13g fat (4g saturated fat), 74mg cholesterol, 851mg sodium, 35g carbohydrate (10g sugars, 5g fiber), 35g protein.

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Reviews

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Average Rating:
  • LegalSec
    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
    Dec 5, 2012

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

  • cmarie_1124
    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
    Aug 26, 2012

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

  • bloocat68
    Jul 15, 2011

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

  • coolbreeze35
    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
    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
    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
    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
    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.