Nutty Chicken Lemon Spaghetti Recipes

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LEMON CHICKEN SPAGHETTI



Lemon Chicken Spaghetti image

-Taste of Home Test Kitchen, Greendale, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 12

1 pound boneless skinless chicken breasts, cut into strips
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons olive oil
1 cup chicken broth
1/2 cup heavy whipping cream
8 ounces uncooked thin spaghetti or angel hair pasta
1 cup frozen peas
1/2 cup chopped seeded tomatoes
1/2 cup shredded Parmesan cheese
2 tablespoons grated lemon zest
1/8 teaspoon lemon-pepper seasoning

Steps:

  • In a large skillet, saute the chicken, onions and garlic in oil until chicken is no longer pink. Remove chicken with a slotted spoon; keep warm. Add broth to the skillet; bring to a boil and cook until reduced by half. Reduce heat; add cream. Cook and stir for 5 minutes., Cook spaghetti according to package directions. Add the peas, tomatoes, cheese and chicken to the cream mixture; heat through. Drain spaghetti; toss with chicken mixture. Sprinkle with lemon zest and lemon pepper.

Nutrition Facts : Calories 289 calories, Fat 12g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 265mg sodium, Carbohydrate 26g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

NUTTY CHICKEN & LEMON SPAGHETTI



Nutty chicken & lemon spaghetti image

Enjoy spaghetti with chicken and a walnut, garlic and lemon sauce to make this quick and easy midweek meal. It takes 30 minutes from prep to plate

Provided by Esther Clark

Categories     Dinner, Supper

Time 30m

Number Of Ingredients 10

4 small boneless and skinless chicken thighs
2 tbsp olive oil
80g stale white bread , torn into small pieces
140ml whole milk
100g walnuts
1 large garlic clove
½ lemon , zested and juiced
300g spaghetti
1⁄2 small bunch of parsley , finely chopped
grated parmesan , to serve (optional)

Steps:

  • Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.
  • Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.
  • Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions.
  • Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

Nutrition Facts : Calories 665 calories, Fat 30 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 28 grams protein, Sodium 0.4 milligram of sodium

ONE-POT LEMON-PEPPER CHICKEN PASTA



One-Pot Lemon-Pepper Chicken Pasta image

What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

1 tablespoon olive oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)
1 teaspoon lemon pepper
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon finely chopped garlic
1 carton (32 oz) Progresso™ chicken broth
8 oz spaghetti pasta, broken in half (from 16-oz box)
1/2 cup shredded Parmesan cheese
2 tablespoons butter
1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon
2 bags (5 oz each) baby spinach

Steps:

  • In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
  • Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
  • Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Nutrition Facts : Calories 370, Carbohydrate 37 g, Cholesterol 65 mg, Fat 1/2, Fiber 3 g, Protein 28 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1040 mg, Sugar 2 g, TransFat 0 g

CREAMY LEMON CHICKEN PASTA (ONE POT RECIPE)



Creamy Lemon Chicken Pasta (One Pot Recipe) image

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

1 Pound Boneless Skinless Chicken Breasts (- sliced into 3/4-1'' wide strips)
2 TBS Unsalted Butter (- DIVIDED)
1 large Shallot (- finely diced)
2 Cloves Garlic (- minced)
1 TBS All Purpose Flour
2 Cups Chicken Broth
1 ½ Cups Half-and-Half
8 ounces Linguine (- broken in half)
1 ¼ Cup Peas (- (thawed if frozen) (SEE NOTES))
1 bunch fresh Basil (- 1 large sprig left whole, the rest chiffonade (thinly sliced))
1 Lemon (- zest and juice)
½ Cup Parmesan Cheese (- grated, plus more for serving)
Kosher Salt and Fresh Ground Pepper (- to taste)
Optional Garnishes: Lemon Slices, Crushed Red Pepper Flakes

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

NUTTY CHICKEN MEATBALLS WITH LEMON SAUCE



Nutty Chicken Meatballs with Lemon Sauce image

A fun variation on meatballs.

Provided by Jessica

Categories     Main Dish Recipes     Meatball Recipes

Time 45m

Yield 12

Number Of Ingredients 14

12 ounces ground chicken
2 cups finely chopped almonds, divided
2 eggs, divided
1 tablespoon lemon juice
½ teaspoon dry mustard
½ teaspoon curry powder
salt and ground black pepper to taste
¼ cup all-purpose flour, or as needed
¾ cup dry bread crumbs
⅔ cup chicken broth
1 cup cream cheese
1 tablespoon lemon juice
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh chives

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Mix chicken, 1/2 cup almonds, 1 egg, lemon juice, mustard powder, curry powder, salt, and pepper together in a bowl. Roll mixture into 12 balls using floured hands to prevent sticking.
  • Beat remaining egg in a bowl. Combine remaining 1 1/2 cups almonds and bread crumbs in a bowl. Roll meatballs in beaten egg and then in almond mixture and place on a baking sheet.
  • Bake in the preheated oven for 15 to 20 minutes.
  • Meanwhile, heat broth in a saucepan over medium heat, about 5 minutes. Whisk cream cheese into broth and gently heat while beating until smooth. Add lemon juice, parsley, and chives. Keep lemon sauce warm until meatballs are done.
  • Serve meatballs with lemon sauce.

Nutrition Facts : Calories 240.6 calories, Carbohydrate 10.9 g, Cholesterol 68.8 mg, Fat 16.4 g, Fiber 2.3 g, Protein 13.7 g, SaturatedFat 5.3 g, Sodium 214.5 mg, Sugar 1.4 g

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