Lemon-Pepper Pasta and Chicken
Recipe from Better Homes and Gardens

Serve this light linguine recipe as a fast weeknight meal, or enjoy it the next day as a cool tote-along lunch.


Lemon-Pepper Pasta and Chicken

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Servings: 4 servings
Total Time: 20 mins
Related Categories: Boneless Chicken Breasts, Chicken and Pasta, Chicken Breasts, Pasta

 
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Ingredients
  • 8 ounces
    dried lemon-pepper linguine or penne pasta*
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  • 1 cup
    shelled fresh or frozen baby peas
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  • 3 tablespoons
    olive oil
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  • 12 ounces
    skinless, boneless chicken breast halves, cut into thin, bite-size strips
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  • 1 medium
    red onion, cut into thin wedges
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  • 1 tablespoon
    snipped fresh marjoram, or 1 teaspoon dried marjoram, crushed
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  • 4 cloves
    garlic, sliced
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  • 1/2 teaspoon
    salt
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  • 1 tablespoon
    lemon juice
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Directions
1.
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.
2.
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.
3.
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.

Note
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.
Nutrition information
Per serving: Calories 446, Total Fat 14 g, Saturated Fat 2 g, Cholesterol 45 mg, Sodium 311 mg, Carbohydrate 54 g, Fiber 4 g, Protein 26 g. Daily Values: Vitamin A 2%, Vitamin C 14%, Calcium 3%, Iron 23%. Percent Daily Values are based on a 2,000 calorie diet
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