Lemon Chicken Pasta
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We are continuing our Christmas Giveaway 2014 with a Lemon Chicken Pasta recipe! We wanted to show you how using a Lemon Squeezer can be a healthy part of your diet. Using lemon juice in place of cream and rues can be a great way to get a really flavorful sauce with a small amount of calories.
To enter the giveaway, fill out the Rafflecopter form on our Lemon Bars post, and make sure to read up on our wonderful sponsor and maker of the Lemon Squeezer, Innovee Home!
This pasta is light and refreshing. The thin slices of chicken remind me of the Chicken Bowtie Festival at Johnny Carinos, and I know that’s not a low calorie meal! The chicken broth gives the sauce a nice richness. The zucchini and onion add a good amount of veggies, and the garlic, Italian seasoning, and Parmesan brings the dish together. All of this for just 273 calories a serving is just awesome!
Lemon Chicken Pasta
Ingredients:
1/2 box whole wheat pasta
1 chicken breast
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic salt
1 teaspoon olive oil
1/2 onion
1 large zucchini
3/4 cups chicken stock
4 cloves chopped garlic
1 teaspoon Italian seasoning
1. Add the olive oil to a large pan and heat on medium high heat. Thinly slice the chicken and add to the pan. Add the Italian seasoning and garlic salt to the pan and stir. Cook for about 10 minutes, or until the chicken is done.
2. Slice the onion and zucchini and add to the pan. Chop the garlic and add to the pan along with 1 teaspoon Italian seasoning, and cook for about 10 minutes.
3. Add the chicken stock and lemon juice and allow to simmer for about 10 minutes.
4. Fill a large pot with about 6-8 cups of water, or enough to fill the pot about 3/4 full, and heat on high.
5. Once the water is boiling, sprinkle a healthy pinch of salt into the water and add the pasta. Cook the pasta for about 8-12 minutes, depending on your preferences. (i.e. if you prefer al dente pasta, meaning the pasta has more “bite” to it, cook for a shorter amount of time.)
6. Once the pasta is done, strain (BUT DO NOT RINSE), and add to the pan and toss. This will allow the flavors to marry and the pasta to soak up some of the sauce to give it more flavor.
7. Grate some Parmesan
into the pan if desired, and toss.
8. Enjoy!
- 1/2 box whole wheat pasta
- 1 chicken breast
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon garlic salt
- 1 teaspoon olive oil
- 1/2 onion
- 1 large zucchini
- 3/4 cups chicken stock
- juice of 1 lemon
- 4 cloves chopped garlic
- 1 teaspoon Italian seasoning
- Add the olive oil to a large pan and heat on medium high heat. Thinly slice the chicken and add to the pan. Add the Italian seasoning and garlic salt to the pan and stir. Cook for about 10 minutes, or until the chicken is done.
- Slice the onion and zucchini and add to the pan. Chop the garlic and add to the pan along with 1 teaspoon Italian seasoning, and cook for about 10 minutes.
- Add the chicken stock and lemon juice and allow to simmer for about 10 minutes.
- Fill a large pot with about 6-8 cups of water, or enough to fill the pot about 3/4 full, and heat on high.
- Once the water is boiling, sprinkle a healthy pinch of salt into the water and add the pasta. Cook the pasta for about 8-12 minutes, depending on your preferences. (i.e. if you prefer al dente pasta, meaning the pasta has more “bite” to it, cook for a shorter amount of time.)
- Once the pasta is done, strain (BUT DO NOT RINSE), and add to the pan and toss. This will allow the flavors to marry and the pasta to soak up some of the sauce to give it more flavor.
- Grate some Parmesan into the pan if desired, and toss.
- Enjoy!
What’s your favorite kind of pasta? Let us know in the comments section!
Crystal is the founder of Simply Playful Fare. She has been in the kitchen for as long as she can remember. She has a degree in English with an emphasis in creative writing.