• 2 Ratings

Serve this light linguine recipe as a fast weeknight meal, or enjoy it the next day as a cool tote-along lunch.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

*

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

446 calories; 14 g total fat; 2 g saturated fat; 45 mg cholesterol; 311 mg sodium. 54 g carbohydrates; 4 g fiber; 26 g protein; 21 RE vitamin a; 8 mg vitamin c; 30 mg calcium; 4 mg iron;

Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0