Lemon Basil Pasta W Chicken Recipes

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LEMON PEPPER BASIL CHICKEN AND PASTA



Lemon Pepper Basil Chicken and Pasta image

This lemon pepper chicken pasta is EASY and ready in 15 minutes with comforting pasta, juicy chicken, plus there is so much ZESTY flavor!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 9

1 pound rotini, cooked according to package directions (small shells, wheels, bowtie, penne, or small-shaped pasta may be substituted)
1.25 pound boneless skinless chicken breasts, diced into bite-sized pieces
4 tablespoons olive oil, divided
1 to 2 teaspoons lemon pepper, or to taste
1 teaspoon kosher salt, or to taste
3 to 4 cloves garlic, finely minced or pressed
1/4 cup lemon juice
6 ounces fresh baby spinach
1/2 cup fresh basil, minced, or to taste

Steps:

  • To a large pot, boil the pasta according to package directions; drain and return to the large pot.
  • While pasta cooks, to a separate large skillet, add the chicken, drizzle with 2 tablespoons olive oil, evenly season with lemon pepper, salt, and cook for about 5 minutes, or until chicken is cooked through. Stir and flip intermittently to ensure even cooking.
  • Add the garlic and cook for one minute, or until fragrant. Stir nearly constantly.
  • Add the lemon juice, half the spinach, stir to combine, and cover skillet with a lid for about 2 minutes to encourage spinach to wilt.
  • Add the remaining half of the spinach, and stir to combine until wilted.
  • Add the chicken, spinach, and all cooking juices to the pot with the cooked pasta, and stir to combine.
  • Add the basil, remaining 2 tablespoons olive oil, and stir to combine. Serve immediately. Recipe will keep airtight in the fridge for up to 5 days.

Nutrition Facts : Calories 368 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 80 milligrams cholesterol, Fat 13 grams fat, Fiber 2 grams fiber, Protein 35 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 748 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

LEMON BASIL CHICKEN



Lemon Basil Chicken image

Lemon Basil Chicken Pasta tastes like it is straight out of a restaurant kitchen, but is so easy to make, and only takes as little as 20 minutes to make! Enjoy this filling pasta dinner with a slice of garlic bread and roasted veggies!

Provided by Kimber

Categories     Dinner

Number Of Ingredients 14

1.5 lbs chicken breast cutlets ((5-6 thin pieces))
2 tbsp olive oil
2 large eggs
1 cup grated parmesan
1/4 cup flour
1 tsp Italian Seasoning
1/2 tsp salt
1/2 tsp black pepper
1 cup chicken broth ((or white wine))
6 tbsp butter
4 garlic cloves
1/4 cup lemon juice ((about 1 lemon))
1/2 cup fresh chopped basil (about 15 leaves)
8 oz pasta

Steps:

  • Prepare pasta per package directions.
  • Begin by scrambling the eggs in one bowl and combining the Salt, black pepper, Italian Seasoning, flour, and grated parmesan in another bowl. Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.Dredge each chicken cutlet in the egg mixture, then coat completely in the parmesan cheese mixture.
  • Heat the oil in a large skillet over medium high heat. Once hot, add the chicken breast cutlets and sear for 2 minutes on each side. The chicken should release when it is ready to turn.
  • Then place the lid on the skillet, reduce the heat to low and continue to cook for 3-6 minutes or until the chicken is cooked through to a internal temp of 165˚F. (Time will vary based on thickness of the chicken.) Once cooked, remove the chicken from the skillet and set aside.
  • In the same skillet, add the butter and garlic and increase the heat to medium. Stir until the butter is melted.
  • Add the chicken stock (or wine) and lemon juice and bring to a simmer. Simmer until it has reduced by about 1/3, then stir in the basil and pasta.
  • Nestle the chicken into the pasta. Garnish with fresh basil and serve hot. Enjoy!

Nutrition Facts : Calories 527 kcal, Carbohydrate 35 g, Protein 38 g, Fat 26 g, SaturatedFat 12 g, Cholesterol 169 mg, Sodium 861 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

LEMON SPAGHETTI



Lemon Spaghetti image

Provided by Giada De Laurentiis

Time 18m

Yield 6 servings

Number Of Ingredients 7

1 pound spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
1/3 cup chopped fresh basil leaves

Steps:

  • Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
  • Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

LEMON BASIL PASTA W/ CHICKEN



Lemon Basil Pasta w/ Chicken image

This is a tasty dish than can serve as a main dish with a nice soup or salad. Very economical. I made this a lot when I first moved out of my parents house.

Provided by Amber of AZ

Categories     One Dish Meal

Time 25m

Yield 4 portions, 4 serving(s)

Number Of Ingredients 8

4 ounces linguine
2 teaspoons melted butter
1 teaspoon fresh lemon juice
1 1/2 teaspoons basil leaves
1/4 teaspoon garlic salt
1/4 teaspoon black pepper
1/4 cup parmesan cheese
2 cups cooked, cubed chicken

Steps:

  • Cook pasta according to package directions.
  • Drain and return pasta to pan.
  • In a small bowl, combine butter, lemon juice, basil, garlic, and pepper.
  • Add chicken and mix with the pasta.
  • Sprinkle cheese over the pasta and serve.
  • Yield 4 servings.

EASY LEMON PASTA WITH CHICKEN



Easy Lemon Pasta with Chicken image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 35m

Yield 3 to 5 servings

Number Of Ingredients 9

1 pound dried penne
2 chicken cutlets, cut into fingers
Salt and freshly ground black pepper
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
2 lemons, juiced
1/2 cup grated Parmesan

Steps:

  • Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
  • Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
  • Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
  • Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.

LIGHT LEMON BASIL PASTA



Light Lemon Basil Pasta image

Make and share this Light Lemon Basil Pasta recipe from Food.com.

Provided by sofie-a-toast

Categories     Lunch/Snacks

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb angel hair pasta
1/2 onion
4 garlic cloves
20 basil leaves
3/4 cup fresh parmesan cheese
2 (14 1/2 ounce) cans chicken broth or 2 (14 1/2 ounce) cans vegetable broth
1 tablespoon cornstarch
2 tablespoons olive oil
fresh pepper
3/4 cup white wine
1 lemon

Steps:

  • First, finely chop about half a large onion and mince or press about four large cloves of garlic (organic, of course).
  • Second, take about a handful of organic basil (I hate to admit I don't wash this because it is harder to mince) and then finely chop the basil.
  • Third, shred about half to three-quarters cup of parmesan reggiano.
  • Fourth, start a pot of boiling salted water.
  • Open two cans of chicken broth (I like Ralphs because it is less sodium than Stater Bros.).
  • Place about one large heaping tablespoon of cornstarch in a short water glass or coffee cup.
  • Saute onion only over medium heat in about 2 tablespoons of olive oil. Add about three or four shakes of ground white pepper (maybe a bit more if you like it spicy). After about two minutes of saute process, add garlic and continue to stir and heat for another one minute. This brings out flavor of garlic. Then add about 3/4 cup of white wine and raise heat to "high" to deglaze the pan. Boil to reduce the liquid until it is nearly gone.
  • Add one can of chicken stock, keeping heat at high. Stir the pan to make sure that all accumulated flavor on side of pan is combined with liquid. Boil this down by about half. Then add most of the second can and boil down again by about 1/3.
  • While the sauce is finishing, add pasta to boiling water.
  • Using the balance of the unused can of chicken stock, slowly pour into the glass of cornstarch stirring to blend the powder into a paste and then add more stock to make it a thick cornstarch liquid. Add this liquid slowly to the sauce, stirring in to incorporate about 15 seconds after pouring. Continue to heat on medium heat until sauce has thickened slightly (won't be much thicker than a heavy liquid) - this won't take much more than 45 seconds. Turn off heat. Add juice from about 1 lemon, more or less if desired. Stir to blend lemon. Set aside.
  • Drain pasta. Place in bowls. Add basil to each bowl of dry pasta. Mix. Add a bit of sauce. Mix. Then add a bit of cheese. Mix. Add more sauce and cheese and fresh ground black pepper on top.

LEMON BASIL CHICKEN



Lemon Basil Chicken image

Fabulous lemon basil chicken dish that is always a crowd pleaser! Quick and easy, this recipe never fails. Serve plain or over rice.

Provided by Lillian's Kitchen

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 35m

Yield 4

Number Of Ingredients 7

4 chicken breast halves, boned and skinned
2 tablespoons all-purpose flour
2 tablespoons butter
1 cup chicken stock
3 tablespoons fresh lemon juice
3 tablespoons chopped fresh basil
1 tablespoon lemon zest

Steps:

  • Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour.
  • Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes.
  • Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.

Nutrition Facts : Calories 192.9 calories, Carbohydrate 4.6 g, Cholesterol 77.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 23.8 g, SaturatedFat 4.3 g, Sodium 381.9 mg, Sugar 0.7 g

BASIL-LEMON CHICKEN



Basil-Lemon Chicken image

Even though I'm not known for my green thumb, I've somehow managed to keep a kitchen herb garden going. I chose this skillet lemon basil chicken to debut my first batch of fresh herbs. -Juli Snaer, Enid, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 11

1-1/2 pounds chicken tenderloins
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1 tablespoon olive oil
1/2 cup white wine or chicken broth
3 tablespoons lemon juice
1/2 cup heavy whipping cream
2 fresh basil leaves, thinly sliced
1/4 teaspoon minced fresh thyme
Hot cooked angel hair pasta

Steps:

  • Sprinkle chicken with salt and pepper. In a large skillet, heat butter and oil over medium heat. Brown chicken on both sides. Remove from pan., Add wine and lemon juice, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is reduced by half., Stir in cream, basil and thyme. Add chicken; return to a boil. Reduce heat; simmer, uncovered, 4-6 minutes or until chicken is no longer pink. Serve with pasta.

Nutrition Facts : Calories 372 calories, Fat 22g fat (11g saturated fat), Cholesterol 140mg cholesterol, Sodium 453mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 41g protein.

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