Lemon Chicken with Spinach Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 Chicken Breasts or 4 Chicken Cutlets4 Lemons (One of which is sliced thinly)1 cup of Flour (Separate Out about 1/4 Cup)2 Cups of Chicken Broth (99% Fat Free and Low Sodium)1 Cup of White Wine3 Tbsp of Chopped Chives (Green Onions)SaltPepperSpinach Spaghetti Pasta (One Small Box)3 Tbsp of Olive Oil
1) Prepare your chicken by cutting off extra fat. If you purchased chicken breast, butterfly and split in half. Pat dry the chicken with a paper towel.
2) In a large dish mix 3/4 cup of white flour with salt and pepper. Lightly coat both side of each piece of chicken.
3) In a large pot, boil 1 gallon of water. When the water comes to a boil insert contents of one small box of Spinach Pasta (either Spaghetti, Linguini or Fetuccini)
4) In a large pan drizzle 3 tbsp of Olive Oil and heat on MEDIUM. When pan is hot insert the chicken. (Since the chicken is thin, cook on medium and slowly to keep it juicy.) DO NOT FLIP REPEATEDLY. Only flip once when chicken is about 60 - 70% cooked through.
5) When chicken is cooked through, remove from pan (do not clean) and place in warm oven or dish. In a separate bowl mix together juice of 3 lemons, chicken broth, white wine, and flour. Mix thoroughly and pour into pan that you cooked the chicken on.
6) Increase heat in pan to medium and whisk the liquid mix with the remenants of the cooked chicken in the pan. Let the liquid reduce down to a light sauce.
7) Add the lemon slices and chopped chives to the reduces sauce for on minute.
8) Drain pasta and place on a large serving dish/bowl. Put cooked chicken on top and pour sauce over.
ENJOY!
Note: Make sure you use the reduced sodium chicken broth to cut the sodium down by more than half!
Number of Servings: 4
Recipe submitted by SparkPeople user ANGIE418.
2) In a large dish mix 3/4 cup of white flour with salt and pepper. Lightly coat both side of each piece of chicken.
3) In a large pot, boil 1 gallon of water. When the water comes to a boil insert contents of one small box of Spinach Pasta (either Spaghetti, Linguini or Fetuccini)
4) In a large pan drizzle 3 tbsp of Olive Oil and heat on MEDIUM. When pan is hot insert the chicken. (Since the chicken is thin, cook on medium and slowly to keep it juicy.) DO NOT FLIP REPEATEDLY. Only flip once when chicken is about 60 - 70% cooked through.
5) When chicken is cooked through, remove from pan (do not clean) and place in warm oven or dish. In a separate bowl mix together juice of 3 lemons, chicken broth, white wine, and flour. Mix thoroughly and pour into pan that you cooked the chicken on.
6) Increase heat in pan to medium and whisk the liquid mix with the remenants of the cooked chicken in the pan. Let the liquid reduce down to a light sauce.
7) Add the lemon slices and chopped chives to the reduces sauce for on minute.
8) Drain pasta and place on a large serving dish/bowl. Put cooked chicken on top and pour sauce over.
ENJOY!
Note: Make sure you use the reduced sodium chicken broth to cut the sodium down by more than half!
Number of Servings: 4
Recipe submitted by SparkPeople user ANGIE418.
Nutritional Info Amount Per Serving
- Calories: 535.9
- Total Fat: 13.6 g
- Cholesterol: 68.4 mg
- Sodium: 2,310.8 mg
- Total Carbs: 66.9 g
- Dietary Fiber: 6.0 g
- Protein: 38.1 g
Member Reviews