Lemon pepper pasta with chicken The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make. I like to serve this chicken over rice or pasta with a green veggie on the. Season chicken with salt and pepper.

Ingredients of Lemon pepper pasta with chicken

  1. It's 3 tbsp of olive oil, divided.
  2. It's 1 lb of chicken breasts.
  3. You need 1 of red onion, sliced into thin half moons.
  4. You need 3 clove of garlic, minced.
  5. It's 5 oz of slice baby portobello mushrooms.
  6. You need 1 tsp of lemon pepper, divided.
  7. It's 1 tsp of marjoram.
  8. Prepare 1 tbsp of butter.
  9. You need 1/2 of lemon, juice only.
  10. It's 16 oz of angel hair pasta.
  11. You need 1/2 cup of peas.

Lemon pepper pasta with chicken instructions

  1. Heat 1 tablespoon olive oil in large nonstick skillet. Cut chicken into bite sized pieces and season both sides with 1/2 teaspoon lemon pepper..
  2. Place chicken, garlic, onions, and mushrooms in pan and cook until chicken is browned, about 4 minutes per side..
  3. Meanwhile, cook pasta according to package directions. During last minute of cooking time, ladle out and save 2/3 cup pasta water and add peas. When pasta is cooked, drain and toss with 1 tablespoon olive oil..
  4. During the last minute of cooking the pasta, add the remaining tablespoon of olive oil, butter, lemon juice, marjoram, remaining 1/2 teaspoon of lemon pepper, and reserved 2/3 cup pasta water. Stir and scrape up brown bits..
  5. Add pasta and peas to pan and toss until coated in sauce..

The juice is a bit lemony, but mostly it is sour. But Lemon Pepper Chicken is not sour or even tangy. So anyway, I won't take you through the various methods I attempted before. Here's one of my quick meals I like to make! Fast and flavorful just how i like it!

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