Lemon Chicken with Spinach Pasta
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Lemon Chicken with Spinach Pasta calories by ingredient
Introduction
Yummy Lemon Chicken in a light sauce over Spinach Pasta Yummy Lemon Chicken in a light sauce over Spinach PastaNumber of Servings: 4
Ingredients
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2 Chicken Breasts or 4 Chicken Cutlets
4 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 Wine
3 Tbsp of Chopped Chives (Green Onions)
Salt
Pepper
Spinach Spaghetti Pasta (One Small Box)
3 Tbsp of Olive Oil
Directions
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.
Member Ratings For This Recipe
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