Huntsandreg Lemon Tomato Chicken Pasta Recipes

EASY LEMON PASTA WITH CHICKEN

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.

QUICK AND EASY CHICKEN AND TOMATO PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Boil pasta for 8 to 10 minutes, or until al dente. Drain.
• Heat olive oil in a large skillet over medium high heat. Sprinkle chicken with seasoned salt, and cook for 2 to 3 minutes. Stir in drained black olives and mushrooms. Continue cooking, stirring occasionally, until chicken is golden brown. Strain chicken juices from pan, and reduce heat to low. Stir in tomatoes, cover, and simmer for 15 minutes.
• Toss the pasta and chicken mixture together, sprinkle with Parmesan cheese, and serve.

PASTA WITH TOMATOES AND LEMON

Steps:

• Place large pot of water on cook top to boil (follow package instructions for cooking pasta)
• Prepare all ingredients while waiting for water to boil.
• Place diced tomatoes on paper towels to absorb extra juice, then place tomatoes in a large bowl, set aside.
• Combine olive oil, minced garlic, lemon zest and lemon juice, capers and a pinch of sea salt in a small dish, whisk.
• After all ingredients are prepared, add pasta to boiling water.
• When pasta is al dente, strain and pour over tomatoes. Drizzle with olive oil mixture and toss till thoroughly combined. Sprinkle with Parmesan (optional), sea salt and red pepper flakes if desired. If you need a little more olive oil, add it! Serve:)

CHICKEN PASTA RECIPE OF YOUR DREAMS!

Steps:

• Cook pasta in a large pot of salted boiling water for time per packet minus 1 1/2 minutes.
• Just before draining, scoop out a mugful of pasta cooking water. Then drain pasta.

SIMPLE SPICY CHICKEN PASTA

Steps:

• Heat a few lugs of the olive oil in a large pan on a med-high heat then add the onions, garlic, peppers and chilli powder. Fry for about 5 minutes, or until onions are softened and pale (not golden).
• Add the chicken, with a pinch of salt and pepper, to the pan and cook until all the chicken is sealed, but not browning.
• Keep on the heat and add the tomatoes, worcestershire sauce, juice of 1/2 a lemon, the chilli flakes and a good pinch of salt and pepper. Give a good stir and turn the heat up high. Let the sauce reach a boil and then reduce the heat to a med-low setting. Cover the pot and allow to simmer for 45 minutes, stirring occasionally.
• With about 15 minutes left to cook, put on some pasta . I recommend a tagliatelle, fusilli, conchiglie or penne.
• Once the sauce has been on for a good 45 minutes and has reduced slightly, remove from the heat and add the cheese. Stir to make sure it has melted through the sauce. Then drain off the pasta and add the the pot with the sauce, give a good stir to mix the pasta. Serve in a bowl, or high-edged plate, with some garlic bread on the side.

LEMON AND TOMATO CHICKEN

Steps:

• Season chicken with salt and pepper, to taste. Then, heat the olive oil in a large pan and add the chicken. Saute on each side for about 4 minutes on medium heat, or until the chicken is no longer pink in the center. When it is cooked, remove it from the pan and set it aside.
• Add the garlic and onion to the pan and cook for about a minute on medium heat. Then, add the wine, lemon juice, sugar and salt and pepper and cook for about another minute, stirring frequently. Then, add the chicken broth and cook for about 4-5 minutes, or until the liquid is reduced by about half. Turn down the heat and add the tomatoes and green beans and simmer for about 5 minutes, or until the tomatoes are wrinkled and squishy. Add the chicken to the pan for the last minute or two to reheat it. This goes really well over hot cooked pasta.

HUNT'S® LEMON-TOMATO CHICKEN PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
• Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
• Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

LINGUINE WITH LEMON & TOMATOES

Steps:

• Preheat the oven to 350°F and line a small baking sheet with parchment paper.
• Place the lemon slices on the baking sheet. Drizzle with olive oil and sprinkle with salt. Roast for for 15 to 20 minutes or until they're golden brown around the edges. Finely mince the lemons and set aside.
• In the bottom of a medium-sized (cold) pot, combine the olive oil, garlic, lemon juice, and ¼ teaspoon sea salt.
• Prepare the pasta according to the package directions, cooking until al dente. Reserve ¼ cup of the pasta cooking water. Scoop the hot pasta into the pot, along with the reserved pasta water, the arugula, and toss. If necessary, gently heat until the arugula wilts and the pasta is warmed through. Add the thyme, tomatoes, lemons, and toss again. Top with the mozzarella, pine nuts, and basil. Gently toss, season to taste and serve.

HUNT'SANDREG; LEMON-TOMATO CHICKEN PASTA

Steps:

• Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm.
• Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly.
• Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.

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.

TOMATO CHICKEN AND PASTA BAKE

Steps:

• Mix soup,water and pasta in shallow 2 qt (2L) baking dish. Stir in vegetables.
• Top with chicken. Sprinkle with cheese and pepper. Cover.
• Bake at 375°F (190°C) until chicken is cooked through and pasta is tender - about 45 minutes. Remove cover and broil until cheese is golden and bubbly - about 3 minutes.

LEMON PASTA WITH CHICKEN

Steps:

• If your chicken breasts have tenderloins attached, remove and reserve them for another use. Place the chicken breasts between 2 sheets of plastic wrap and pound gently to an even thickness of 1/2 inch, then slice them on the bias into 1/2-inch wide strips.
• Combine the flour, 3/4 teaspoon of salt and a few grinds of black pepper in a 1-quart food storage bag and add the chicken strips. Shake the bag to coat the chicken with the flour mixture and set aside.
• Cook and drain the pasta according to package directions. Return it to the pan and drizzle with 1 to 2 tablespoons of olive oil. Toss and set aside.
• Add another tablespoon or two of olive oil to a large frying pan and place over medium-high heat. Add the butter and as soon as it begins to foam, add the chicken a few pieces at a time, shaking off the excess flour as you do.
• Sauté the chicken for 1-1/2 minutes, or until it's barely golden on the outside. It will not be cooked through at this point. Transfer to a plate and set aside.
• Add the onion to the pan, reduce the heat to medium and sauté until soft and translucent, 3 to 4 minutes. Add the garlic and continue cooking until fragrant, 1 to 2 minutes longer (do not brown).
• Add the chicken broth and bring the mixture to a simmer. Return the chicken to the pan and cook, stirring often, until the broth has thickened slightly, 1-1/2 to 2 minutes.
• Add the tomatoes and continue cooking until softened, 2 minutes longer. Season to taste with salt and pepper, then stir in the lemon juice, lemon zest, and parsley. Cook 1 minute longer, then add the chicken mixture to the spaghetti and toss to combine.
• To serve, plate individual portions and top with grated Parmesan and a bit of freshly ground black pepper.