Lemon Chicken Primavera
Total TimePrep/Total Time: 30 min.
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.
Also used lemon juice (1.5 TBSP) instead of lemon zest
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.
Loved it. I cut the chicken a little smaller. But that is all I changed Yummy!
This was a nice simple meal to cook. I made a ton of it. I added mushrooms. It was yummy!
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.
I really enjoyed the colors and taste of this dish. I doubled the sauce but not the spices and it was perfect for me.
Tonight, I finally made this recipe. I used asparagus and carrots, instead of peas. My family LOVED it! This recipe is a keeper!
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.
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.