This chicken dish makes a nice change of pace for my husband and me when our three boys stay with their grandparents. —Mary Linda King, Florence, South Carolina
Lemon Chicken Primavera
Lemon Chicken Primavera
Prep Time
15 min
Cook Time
15 min
Yield
4 servings
Ingredients
- 1 cup uncooked spiral pasta
- 1 pound boneless skinless chicken breasts, cut into 2-inch strips
- 1/2 cup chopped sweet red pepper
- 2 garlic cloves, minced
- 2 tablespoons canola oil
- 2 tablespoons all-purpose flour
- 1-1/2 cups 2% milk
- 2 cups frozen peas, thawed
- 1 teaspoon salt
- 1 teaspoon grated lemon zest
- 1/2 teaspoon dill weed
- 1/4 teaspoon pepper
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh parsley
Directions
- Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, red pepper and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.
- Drain pasta. Add the pasta, peas, salt, lemon zest, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.
Nutrition Facts
1-1/4 cups: 405 calories, 13g fat (4g saturated fat), 74mg cholesterol, 851mg sodium, 35g carbohydrate (10g sugars, 5g fiber), 35g protein.
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