LEMON-ASPARAGUS SPAGHETTI WITH BASIL CHICKEN
My version of lemon-asparagus spaghetti served with chicken and pesto.
Provided by Libby Quijano
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving some pasta water.
- While spaghetti is cooking, heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Flip, add a dollop of pesto to each breast, and continue to cook, flipping as needed, until no longer pink in the centers, 7 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Heat remaining oil in a separate pan over medium heat. Add asparagus and cook for 1 to 3 minutes, depending how tender you like it. Add garlic, pepper flakes, and lemon juice; cook for 1 minute. Add cooked spaghetti, a dollop of pesto, and Parmesan cheese; stir until cheese melts. Add a tablespoon of the reserved pasta water if cheese begins to stick to the pan.
- Chop chicken and add on top of spaghetti. Season with salt and pepper.
Nutrition Facts : Calories 616.3 calories, Carbohydrate 50.7 g, Cholesterol 99.9 mg, Fat 23.9 g, Fiber 5.4 g, Protein 50 g, SaturatedFat 7.5 g, Sodium 535.2 mg, Sugar 3.7 g
LEMON-ASPARAGUS CHICKEN WITH DILL
Cooking for 2 can often be a challenge. This recipe is easy to fix, has a pleasing apperance and best of all is suited for 2. It was in the Diabetic Cooking Magazine for May 2004.
Provided by PaulaG
Categories One Dish Meal
Time 35m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Cook the rice in chicken broth as per package directions, approximately 15 to 20 minutes for white rice.
- Add the 1/2 cup water to a 12-inch nonstick skillet; bring to a boil.
- Add the asparagus and return to boil, reduce heat, cover and simmer for approximately 3 minutes or until crisp-tender.
- Drain asparagus and set aside.
- Wipe out the skillet with a paper towel.
- Spray skillet with non-stick cooking spray.
- Heat over medium-high heat until hot.
- Add chicken and cook 3 minutes or until no longer pink, stirring frequently.
- Remove from heat and add aspargus.
- Cover and keep warm.
- Combine the lemon juice, oil, dill and salt add to cooked rice.
- Add the rice mixture to cooked chicken.
- Sprinkle with chopped parsley before serving.
Nutrition Facts : Calories 324.2, Fat 7.4, SaturatedFat 1.3, Cholesterol 37.8, Sodium 265.2, Carbohydrate 44.1, Fiber 2.3, Sugar 1.7, Protein 20.4
BEST LEMON ASPARAGUS CHICKEN
Make and share this Best Lemon Asparagus Chicken recipe from Food.com.
Provided by LorenLou
Categories Chicken Breast
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Spray large casserole dish with cooking spray. (I use a lasagna pan but you can squeeze everything into a 9x13" casserole dish too. It works just fine). Preheat oven to 300°F.
- Pound each chicken breast until fairly flat with meat mallet. They will be "large".
- Dredge 2 chicken breasts in the seasoned flour.
- Over medium high heat in large skillet, place half the butter and half the olive oil.
- Brown the two chicken breast on each side until golden brown. Place in prepared casserole dish when done.
- Repeat process with remaining butter and olive oil, and remaining chicken breasts.
- Combine milk, soup, lemon juice and pepper, and pour over and around chicken breasts.
- Lay the asparagus spears around chicken, pressing down into soup mixture.
- Bake for 1 to 1 1/2 hours at 300°F The longer you bake, the more tender the chicken seems to get.
- Serve with white rice.
Nutrition Facts : Calories 449.2, Fat 28.5, SaturatedFat 10.3, Cholesterol 102.4, Sodium 439.1, Carbohydrate 17.1, Fiber 2.8, Sugar 2, Protein 32.3
LEMON ASPARAGUS CHICKEN
Make and share this Lemon Asparagus Chicken recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a skillet.
- Add chicken and cook until browned.
- Add soup, milk, lemon juice and pepper.
- Boil.
- Cover and cook on low heat for 5 minutes till done.
- Garnish with lemon slices if desired.
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- Chop the asparagus into bite sized pieces. Place the chicken breasts flat in a single layer in a large casserole dish. Place the asparagus over the chicken. Pour the lemon dressing over the whole dish. Top with parmesan cheese.
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