Lemon Chicken Pasta Toss
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 321.4
- Total Fat: 9.5 g
- Cholesterol: 49.9 mg
- Sodium: 389.3 mg
- Total Carbs: 31.3 g
- Dietary Fiber: 3.4 g
- Protein: 27.7 g
View full nutritional breakdown of Lemon Chicken Pasta Toss calories by ingredient
Introduction
Great Pasta Dish for the whole family! Very flavorful! If you are not huge lemon fan you can use less lemon juice and capers...but we loved it! Great Pasta Dish for the whole family! Very flavorful! If you are not huge lemon fan you can use less lemon juice and capers...but we loved it!Number of Servings: 4
Ingredients
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2 cups dried multigrain penne (6 ounces)
12 ounces skinless boneless chicken breasts, cut into 1-inch pieces
2 tablespoons all-purpose flour
2 tablespoons olive oil
1/3 cup finely chopped shallot
2 cloves garlic, minced
3/4 cup chicken broth
3 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons capers, drained
3 tablespoons snipped Italian (flat-leaf) parsley
Freshly grated parmesan cheese (optional)
Directions
1. Cook pasta according to package directions; drain. Return pasta to hot saucepan; cover and keep warm.
2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKINME.
2. Meanwhile, in a bowl toss together chicken and flour until chicken is lightly coated. In a large skillet cook and stir chicken in 1 tablespoon of the oil over medium-high heat for 6 to 8 minutes or until chicken is no longer pink. Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add shallot and garlic; cook and stir for 1 minute or until tender. Carefully stir in broth, lemon juice, salt, and pepper. Cook, uncovered, for 2 to 3 minutes or until reduced to about 2/3 cup. Stir in chicken, capers, and parsley; heat through.
4. Toss pasta with chicken mixture. If desired, serve with Parmesan cheese. Makes 4 servings.
5. Lemon Shrimp Pasta Toss: Prepare as directed except substitute 12 ounces peeled, deveined shrimp for chicken. Cook and stir in skillet for 2 to 3 minutes or until shrimp are opaque.
Number of Servings: 4
Recipe submitted by SparkPeople user SHRINKINME.