Lemon-Pepper Pasta and Chicken
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Serve this light linguine recipe as a fast weeknight meal, or enjoy it the next day as a cool tote-along lunch.
Ingredients
- 8 ounces dried lemon-pepper linguine or penne pasta*
- 1 cup shelled fresh or frozen baby peas
- 3 tablespoons olive oil
- 12 ounces skinless, boneless chicken breast halves, cut into thin, bite-size strips
- 1 medium red onion, cut into thin wedges
- 1 tablespoon snipped fresh marjoram, or 1 teaspoon dried marjoram, crushed
- 4 cloves garlic, sliced
- 1/2 teaspoon salt
- 1 tablespoon lemon juice
- 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.
- 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.
- 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.
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