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Lemon-Pepper Pasta and Chicken
Ingredients
-
8
ounces dried lemon-pepper linguine or penne pasta*
-
1
cup shelled fresh or frozen baby peas
-
3
tablespoons olive oil
-
12
ounces skinless, boneless chicken breast halves, cut into thin, bite-size strips
-
1
medium red onion, cut into thin wedges
-
1
tablespoon snipped fresh marjoram, or 1 teaspoon dried marjoram, crushed
-
4
cloves garlic, sliced
-
1/2
teaspoon salt
-
1
tablespoon lemon juice
Directions
1. Prepare pasta according to package directions, adding peas during the last 1 minute of cooking. Drain pasta mixture; toss with 1 tablespoon of the olive oil. Set aside.
2. Meanwhile, in a large skillet heat remaining olive oil over medium heat. Cook chicken, onion wedges, dried marjoram, if using, garlic, and salt in hot oil for 3 to 4 minutes or until no pink remains in chicken, stirring often.
3. Stir lemon juice into mixture in skillet. Cook and stir for 1 minute more, scraping up brown bits. Gently toss pasta with chicken mixture and fresh marjoram, if using. Serve immediately. Makes 4 servings.
From the Test Kitchen
- Note *If lemon-pepper pasta is not available, add 1/4 teaspoon freshly ground black pepper and 1/4 teaspoon grated lemon peel to 2 cups plain cooked pasta just before tossing with chicken.
Nutrition Facts
(Lemon-Pepper Pasta and Chicken)
- Servings Per Recipe 4,
- Calories 446,
- Protein (gm) 26,
- Carbohydrate (gm) 54,
- Fat, total (gm) 14,
- Cholesterol (mg) 45,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 4,
- Vitamin A (RE) 21,
- Vitamin C (mg) 8,
- Sodium (mg) 311,
- Calcium (DV %) 30,
- Iron (DV %) 4,
- Percent Daily Values are based on a 2,000 calorie diet
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