One-Pot Lemon-Pepper Chicken Pasta

 


Ingredients

  • 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

1 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.

2 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.

3 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.

Comments

Post a Comment

Popular posts from this blog

Chili-Mac Soup

Image
  Ingredients 1 lb lean (at least 80%) ground beef 1 medium onion, chopped (1/2 cup) 1/4 cup chopped green bell pepper 5 cups hot water 1 box Hamburger Helper™ chili macaroni 1 teaspoon chili powder 1/2 teaspoon garlic salt 2 cups diced tomatoes (from 28-oz can) 1 can (11 oz) whole kernel corn with red and green peppers, undrained 2 tablespoons sliced pitted ripe olives Steps 1  In 4-quart Dutch oven, cook beef, onion and bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. 2  Stir in hot water, sauce mix (from Hamburger Helper box), chili powder, garlic salt and tomatoes. Heat to boiling, stirring occasionally. 3  Reduce heat; cover and simmer 5 minutes, stirring occasionally. Stir in uncooked pasta (from Hamburger Helper box), corn and olives. Cover; cook 10 minutes longer.
Read more

Cheesy Macaroni with Ham

Image
  Ingredients 11/2 cups uncooked elbow macaroni (8 oz) 1/4 cup butter or margarine 2 cloves garlic, finely chopped 1/4 cup Gold Medal™ all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground mustard 1/8 teaspoon ground red pepper (cayenne) 2 cups milk 11/2 cups chopped cooked ham 1 can (14.5 oz) diced tomatoes, drained 2 cups shredded sharp Cheddar cheese (8 oz) 1 cup soft bread crumbs (about 1 1/2 slices bread) 2 tablespoons butter or margarine, melted Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time. 2  Meanwhile, in 3-quart saucepan, melt 1/4 cup butter over medium-high heat. Cook garlic in butter, stirring frequently, until golden. Reduce heat to medium. Stir in flour, salt, mustard and red pepper. Cook and stir until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens, about 5 minutes. Gently stir in h...
Read more

Queso Macaroni and Cheese

Image
  Ingredients 1 package (16 oz) uncooked penne pasta 1 tablespoon vegetable oil 1 medium red bell pepper, diced 1/4 teaspoon ground cumin 1/4 teaspoon salt 2 cans (4.5 oz each) Old El Paso™ chopped green chiles 3 tablespoons butter 3 tablespoons Gold Medal™ all-purpose flour 3 cups milk 1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes 1 cup shredded Cheddar cheese (4 oz) 2 medium plum (Roma) tomatoes, chopped 1 medium avocado, pitted, peeled and cubed 2 tablespoons chopped fresh cilantro leaves Steps 1  Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package. 2  Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve. 3  Return Dutch oven to medium heat; melt butter in Dutch oven...
Read more