Lemon Pepper Chicken & Pasta


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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 523.1
  • Total Fat: 6.8 g
  • Cholesterol: 131.5 mg
  • Sodium: 147.8 mg
  • Total Carbs: 54.8 g
  • Dietary Fiber: 0.2 g
  • Protein: 62.6 g

View full nutritional breakdown of Lemon Pepper Chicken & Pasta calories by ingredient
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Number of Servings: 1

Ingredients

    1 8oz chicken breast, boneless, skin and fat removed
    2 tbsp Lawrys 30 Minute Lemon Pepper Marinade
    2 oz (1/8 box) whole wheat angelhair pasta
    2 tbsp lemon juice
    1 tbsp fresh chives, chopped
    1 tsp minced garlic
    2 basil leaves, shredded
    2 tbsp fresh shaved parmesan
    Ground black pepper
    Ground sea salt
    Olive Oil Cooking Spray

Directions

1. Trim all fat and veins from chicken breast and put in plastic bag with Lawry's 30 Minute Lemon Pepper Marinade. Allow to soak for at least one hour.

2. Preheat oven to 350 degrees Farenheit. Line baking dish with tin foil and place chicken and marinade in pan. Cover pan with tin foil and bake at 350 degrees Farenheit for 40 minutes.

3. Approximately 10-15 minutes before the chicken is to be ready (depending on how long it takes for your stove to bring water to a boil), ring water, 1-2 short spritzes of olive oil cooking spray, and a grind of fresh sea salt to a boil over medium-high heat. Add whole wheat angelhair and cook until al-dente and drain.

4. In a small frying pan, add lemon juice, a short spritz of olive oil cooking spray, minced garlic, and fresh ground pepper and sea salt (to taste). Bring to a simmer. Add cooked angelhair and toss.

5. Add fresh chives at the last minute and toss briefly. Remove from heat and put on plate. Top pasta with fresh shaved parmesan and basil. Serve immediately with chicken breast.

By slow baking your chicken breast at a lower temperature and covered, you will get a very tender, very juicy chicken breast that is full of flavor.

Number of Servings: 1

Recipe submitted by SparkPeople user OCEANA9191.

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