LEMON CHICKEN FETTUCCINE WITH SNOW PEAS
Make and share this Lemon Chicken Fettuccine With Snow Peas recipe from Food.com.
Provided by loof751
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut chicken into 1" pieces. Mince the garlic.
- Cook pasta according to package directions. Drain and keep warm.
- Heat oil in a large skillet over medium-high heat. Add chicken and garlic and cook, stirring frequently, for about 5 minutes until browned. Reduce heat to medium.
- In a bowl, whisk together the broth, lemon juice, cornstarch, salt and pepper. Add to chicken in skillet. Heat to boiling; reduce heat and simmer about 2 minutes, until thickened, stirring frequently.
- Add snow peas and cook 3 minutes longer.
- Toss hot pasta with sauce and garnish with parsley.
LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
I love this recipe-very light and fast. If you wish you can sub shrimp for the chicken, and I have been known to add a can of drained mandarin oranges to the mix.
Provided by Diana Adcock
Categories Chicken
Time 35m
Number Of Ingredients 16
Steps:
- 1. Prepare vegetables, set aside.
- 2. Place rice flour and salt in a medium mixing bowl, whisk to combine.
- 3. Thinly slice chicken, toss with rice flour. Set aside.
- 4. In a medium saucepan combine the chicken stock, lemon juice, sugar, sesame oil, cornstarch, 1 teaspoon vegetable oil, lemon zest and garlic.
- 5. Whisking constantly, bring sauce mixture to a boil over medium high heat.
- 6. Cook for 3 minutes or until sauce has thickened.
- 7. Remove from heat and set aside.
- 8. In a large skillet or wok heat 2 teaspoons vegetable oil over medium-high heat.
- 9. Add peppers, snow peas and onions.
- 10. Stir/toss constantly until tender/crisp, about 2-3 minutes.
- 11. Using a slotted spoon remove to a large serving bowl, set aside.
- 12. Add remaining 2 teaspoons vegetable oil.
- 13. Add coated chicken strips, stir-fry for 8 minutes or until done. (8 minutes is the longest you want to cook your chicken unless it's cut thick)
- 14. Using a slotted spoon remove chicken and place it on top of the pepper/snow pea mixture.
- 15. Quickly reheat sauce.
- 16. Pour half of the sauce over the chicken mixture-stir or toss well to combine.
- 17. Reserve the rest of the sauce to serve at the table.
- 18. Serve over hot white rice.
- 19. You can easily sub shrimp for the chicken if you prefer.
CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)
Creamy Lemon Chicken Pasta with Basil & Peas. This creamy ONE pot pasta loaded with chicken, basil and peas can be ready, from prep to finish, in 30 minutes or less!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
Provided by Cheyanne Holzworth
Categories entree Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Cook Chicken: Melt 1 tablespoon butter in a Dutch oven, or large straight sided skillet, over medium high heat. Add the chicken and season generously with salt and pepper. Cook until golden brown on all sides, but not cooked through, about 4-6 minutes total. Remove chicken to a plate.
- Saute Aromatics, then add flour: Add in the remaining tablespoon of butter. Once melted, add in the shallot and season with salt and pepper. Cook until softened, about 2 minutes. Add in the garlic* and cook until fragrant, about 1 minute. Add in the flour and cook, stirring, for another minute.
- Add liquids, then chicken + pasta: Add in the chicken broth and half-and-half. Whisk to combine. Add back in the chicken along with the pasta and a large sprig of basil. Bring to a slow boil, stirring occasionally, then immediately reduce to a simmer. Cover and cook for 10-15 minutes, or until the pasta is al dente. Remove the sprig of basil and discard.
- Add in the peas, lemon juice and zest. Cook for an additional minute. Stir in the parmesan and chopped basil. Taste and adjust for seasoning with salt and pepper.
- Garnish & Serve: Garnish with crushed red pepper flakes, more parmesan cheese, and slices of lemon if using. Serve immediately and enjoy!
Nutrition Facts : Calories 560 kcal, Carbohydrate 51 g, Protein 40 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 122 mg, Sodium 998 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH
Steps:
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
- Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
- Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
- Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.
Nutrition Facts : Calories 535, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 64 milligrams, Sodium 335 milligrams, Carbohydrate 66 grams, Fiber 11 grams, Protein 37 grams, Sugar 5 grams
LEMON CHICKEN WITH RED PEPPERS AND SNOW PEAS
Make and share this Lemon Chicken with Red Peppers and Snow Peas recipe from Food.com.
Provided by Diana Adcock
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet heat 1 t.
- of oil over medium heat and saute peppers, peas and onions until just tender/crisp-3 min-remove and place on bottom of serving dish.
- Cut chicken into thick strips and dust with flour/salt.
- Add 3 t's of oil into skillet and cook chicken until done-around 8 min- Meanwhile in a saucepan combine stock, lemon juice, sugar, oil, cornstarch, sesame oil, zest and garlic-cook over medium high heat for 3 minutes or until thickened.
- Place chicken on pepper/snowpea mixture and pour a little sauce over it.
- Reserve the rest for the table.
- Serve with hot rice and vegetable spring rolls.
Nutrition Facts : Calories 301, Fat 10.8, SaturatedFat 1.8, Cholesterol 74.4, Sodium 804.3, Carbohydrate 21.4, Fiber 2.8, Sugar 7.8, Protein 28.3
LEMON PASTA WITH CHICKEN AND PINE NUTS
Yield Makes 4 to 6 Servings
Number Of Ingredients 8
Steps:
- Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken and sauté until cooked through, about 5 minutes per side. Cool. Cut chicken crosswise into 1/4-inch-thick strips.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well; transfer to large bowl. Add 1 tablespoon oil; toss to coat. Add chicken, snow peas, pine nuts and parsley; toss to incorporate all ingredients.
- Whisk lemon juice and mustard in medium bowl. Add remaining 3/4 cup oil in thin stream, whisking constantly. Season to taste with salt and pepper. Toss pasta with enough dressing to coat. (Can be made 3 hours ahead. Cover and refrigerate. Toss before serving.)
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