Lemon Chicken with Pasta Recipe

4.5 6 13
Lemon Chicken with Pasta Recipe
Lemon Chicken with Pasta Recipe photo by Taste of Home
Publisher Photo

Lemon Chicken with Pasta Recipe

Read Reviews
4.5 6 13
Publisher Photo
Karen Hall adds chicken to a few pantry staples in South Hamilton, Massachusetts…and she has a wonderful warm entree in minutes. Guests always ask for the recipe, but her friends and “pasta-hating husband” just ask for seconds!
More Easy Main Dish Recipes »
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.

Ingredients

  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup dry bread crumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cubed
  • 6 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup shredded Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese. Yield: 4 servings.
Originally published as Lemon Chicken with Pasta in Light & Tasty April/May 2007, p50

Nutritional Facts

1 each: 428 calories, 12g fat (2g saturated fat), 66mg cholesterol, 652mg sodium, 46g carbohydrate (5g sugars, 2g fiber), 33g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 2 fat.

  • 1-1/2 cups uncooked medium pasta shells
  • 1/4 cup dry bread crumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, cubed
  • 6 teaspoons canola oil, divided
  • 1 medium onion, chopped
  • 2 tablespoons all-purpose flour
  • 1 cup reduced-sodium chicken broth
  • 1/4 cup lemon juice
  • 1/4 cup shredded Parmesan cheese
  1. Cook pasta according to package directions. Meanwhile, in a large resealable plastic bag, combine the bread crumbs, garlic powder, salt and pepper. Add chicken, a few pieces at a time, and shake to coat.
  2. In a large nonstick skillet coated with cooking spray, saute chicken in 4 teaspoons oil until juices run clear. Remove and keep warm.
  3. In the same skillet, cook onion in remaining oil over medium heat until tender. Sprinkle with flour; stir until blended. Gradually stir in broth and lemon juice. Bring to a boil; cook and stir for 2 minutes or until thickened.
  4. Drain pasta; toss with lemon sauce. Serve with chicken; sprinkle with cheese. Yield: 4 servings.
Originally published as Lemon Chicken with Pasta in Light & Tasty April/May 2007, p50

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forLemon Chicken with Pasta

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Cahira User ID: 1835249 135151
Reviewed Feb. 6, 2014

"One of my favorites, simple flavors and the lemon is just right, not too overpowering. Definite comfort food."

MY REVIEW
holdosh01 User ID: 5945480 65607
Reviewed Aug. 7, 2013

"This was so good but I made the following changes. I used crushed crackers for the breadcrumbs (I was out of them) and also added onion powder to the coating. I doubled the recipe and used the juice of one lemon and extra chicken broth to make up for the liquid. Next time I would zest the lemon as well. I also made broccoli and added it to the dish. Also, I would reduce the amount of flour a bit, had to add extra broth to get the desired consistency."

MY REVIEW
jenstrm User ID: 6471279 81906
Reviewed Apr. 7, 2012

"This is an excellent and quick dinner. I leave off the Parmesan - it doesn't need it."

MY REVIEW
cwainwright User ID: 1665322 63595
Reviewed Jun. 1, 2011

"This is a favorite of the whole family. I love that it is so easy, healthy and loved by my picky eaters."

MY REVIEW
Sascha18 User ID: 4667359 207251
Reviewed Jun. 30, 2010

"This recipe was not a favorite of mine. The lemon flavor was way to over powering for me. I will not be making this again."

MY REVIEW
cookinNC User ID: 4119721 132529
Reviewed Sep. 12, 2009

"We love this easy main dish. It has a great lemon flavor to go with the chicken. MMMMMM!"

Loading Image