Greek Lemon Chicken With Angel Hair Pasta Recipes

ANGEL HAIR PASTA WITH LEMON AND CHICKEN (LIGHTER)

Steps:

• Prepare pasta according to package directions.
• Toss pasta with chicken, oil, butter, lemon juice, parsley, marjoram and garlic powder. Season with salt and ground black pepper, if desired.

LEMON BUTTER CHICKEN PASTA

Steps:

• In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Cook until no longer pink, 10 minutes per side.
• Meanwhile, bring a large pot of salted water to aboil. Cook angel hair according to package directions until al dente.Drain, reserving 1 cup of pasta water, and set aside.
• Transfer chicken to a plate and add butter to the skillet. Let melt, then add garlic and red onion. Cook, stirring occasionally, until soft and translucent, about 3-4 minutes. Then add lemon juice, zest, and slices. Stir in crushed red pepper flakes and cook for another 4-5 minutes or until lemon slices start to soften. Pour in 1/4 cup reserved pasta water.
• Dice the cooked chicken into 1-inch pieces and return chicken to skillet, along with spinach. Gently toss until wilted, 1to 2 minutes.
• Add angel hair and toss until combined. (Add more pasta water if desired.)
• Top with grated Parmesan.

ANGEL HAIR PASTA WITH LEMON SAUCE

Steps:

• In a large pot of boiling water, add 2 teaspoons of salt. Add in angel hair pasta and cook until "al dente," about 3 minutes or less. Reserve 1/4 cup of salted water, and set aside. Drain
• Meanwhile, melt butter in a large saute' pan. Add olive oil, zest, lemon juice, salt, and pepper. Heat gently for 1 minute. Toss with pasta (and if you need more liquid, add in the reserved 1/4 cup of salted water).
• Add fresh basil and grated Parmigiano-Reggiano cheese and toss until angel hair pasta is evenly coated. If you need to add some extra virgin olive oil, please do so. Drizzle some in to keep the pasta extra moist.
• Serve in warm bowls and garnish with some fresh basil, lemon zest, and fresh cracked pepper on top. Serve with extra grated Parmigiano cheese at the table.
• Serves 4 to 6

LEMON CHICKEN PASTA

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess., Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm., In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 seconds or until garlic is lightly browned. Add wine to pan; increase heat to medium-high. Cook, stirring to loosen browned bits from pan, until liquid is reduced by half. Stir in lemon juice., Drain pasta, reserving 1/2 cup pasta water; place in a large bowl. Add cheese, 1/3 cup parsley, half of the garlic mixture, and remaining salt and pepper; toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken. Drizzle with remaining garlic mixture; sprinkle with remaining parsley. If desired, serve with lemon wedges.

LEMON ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute the parsley, lemon zest and garlic in oil until garlic is tender. , Drain pasta; add to the skillet. Sprinkle with lemon juice, salt and pepper; toss to coat. Top with Parmesan cheese.

LEMON GARLIC CHICKEN OVER ANGEL HAIR PASTA

Steps:

• Combine flour, parmesan, and garlic powder. Dredge chicken in mixture.
• Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened.
• Meanwhile cook pasta according to package directions.
• Drain pasta and place in large serving bowl.
• Pour chicken and sauce over pasta. Toss gently. Top with grated cheese.
• Garnish with fresh lemon slices and fresh parsley.

HONEY LEMON CHICKEN WITH ANGEL HAIR PASTA

Steps:

• Cook according to directions on box, drain, and set aside.
• To a medium bowl or large measuring cup, add the honey, lemon juice, 2 tablespoons olive oil, apple cider vinegar, 1 tablespoon lemon pepper seasoning, salt, pepper, optional thyme, and stir to combine; set sauce aside.
• To a large skillet, add 1 tablespoon olive oil, add chicken, generously sprinkle with lemon pepper seasoning, and cook chicken over medium-high heat for about 5 minutes, flipping intermittently so all sides cook evenly. Cooking time will vary based on thickness of chicken breasts and sizes of pieces. Chicken should be about 90% cooked through.
• Turn heat to medium-low, and carefully add the sauce noting that it may bubble up in the first few seconds.
• Allow sauce to bubble at a low boil for about 5 minutes, or until sauce has thickened and reduced some, and chicken is cooked through. Stir sauce and flip chicken intermittently throughout.
• Add pasta to skillet with the chicken and toss to combine and coat. Serve immediately.
• Chicken and pasta are best warm and fresh, but will keep airtight in the fridge for up to 3 days. Reheat gently prior to serving.

LEMON BUTTER GARLIC CHICKEN PASTA

Steps:

• Cook pasta according to package directions, drain, and set aside. While pasta is cooking, being cooking the chicken.
• To a large, high-sided skillet, add the olive oil, chicken, evenly and generously season with salt and pepper to taste, and cook over medium-high heat for about 5 minutes, flipping and stirring frequently so the chicken cooks evenly.
• When chicken has cooked through about halfway, add the garlic, and cook for about 1 minute or until fragrant, stir nearly consistently.
• Add the butter, lemon juice, and stir nearly continuously until butter melts and chicken is cooked through, another 5 minutes, or as necessary.
• Add the cooked pasta to the skillet with the chicken and stir well to combine and coat evenly.
• Add the parsley and stir to combine.
• Evenly sprinkle the Parmesan and stir to combine if desired (or keep it on top without stirring it in as shown in my photos). Taste and check for seasoning balance and if necessary add more salt and/or pepper before serving. Recipe will keep airtight in the fridge for up to 5 days or in the freezer for up to 4 months.

GREEK LEMON CHICKEN WITH ANGEL HAIR PASTA

Steps:

• In a bowl, combine all marinade ingredients. Pound chicken breasts slightly and place in shallow casserole or in plastic zip-lock bag, and cover with marinade. Refrigerate for up to 12 hours.
• Discard marinade. Heat oil in skillet and saute chicken until tender. Slice and set aside.
• In a saucepan, melt 2 T butter; blend in flour and salt to create a roux. Add mustard and slowly add milk, stirring constantly until thick and smooth. In small bowl, mix egg yolk, lemon peel and lemon juice together. Whisk a small amount of roux into egg mixture. Then whisk egg mixture into roux and bring to a gentle boil. Remove from heat and add dill and parsley. When parsley wilts, stir in sour cream.
• Add 1/2 cup butter, 3/4 cup of the egg sauce and feta cheese to cooked pasta; stir well. Place in greased 9X13 casserole, and top with sliced chicken breasts, remaining sauce and Muenster cheese. Broil until cheese is golden.