Another Easy Weeknight Winner: Lemon Chicken Pasta
One of my goals this year is to bring you guys more easy weeknight dinner and lunch ideas. It seems to be something we are all looking for. My sisters and mom and I are always texting back and forth about this topic and sharing easy recipes regularly. Life is so busy and we all seem to be in the stage of life with kids in all sorts of extracurricular activities with different schedules so quick and easy meals are of paramount importance here!
I hope to share new ideas with you as I make my way through this busy year and find great recipes along these lines. One of these happens to be a new favorite of ours, especially with the abundance of fresh lemons we have on our tree right now. I wanted to share a super easy and delicious lemon chicken pasta meal with you today. This all cooks in about 20 minutes and is easy to make a big batch for leftover lunches for work or dinner again the next day.
While it is the middle of winter time, you’ll have to bookmark this meal for summertime too, especially if you have a vegetable garden because it is the perfect way to use up fresh summertime squash, like zucchini or yellow squash, and fresh parsley if you have an herb garden. These things are easily obtainable year round here though, so I’m sure you’d equally appreciate this meal any time of year!
You will simply cook up a package of mini bow-tie pasta (or any other similar kind) and season some chicken and cook on a skillet until cooked through (complete instructions are at the bottom of the article in the recipe). Chop up the chicken into bite-sized pieces and set the chicken aside. Season and saute up your chopped up zucchini, squash and some fresh garlic. Combine your hot pasta with the chopped chicken and sauteed veggies in the pan and sprinkle with parmesan cheese, fresh lemon juice and toss to combine. This meal is fresh and light and comforting. It is one your whole family will love!
Someone mentioned in the comments that for the leftovers they love to reheat this in a skillet with a splash of soy sauce and a little sesame oil for an Asian twist that is fantastic! You can also add any other veggies you have to use up produce in your fridge--I think asparagus and mushrooms would be so great with this too!
16 ounces mini farfalle pasta (or your favorite bite-size pasta)
2 3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon lemon zest
1 teaspoon garlic powder , divided
1 teaspoon Italian seasoning , divided
1/2 teaspoon onion powder
3 tablespoons olive oil , divided
1 zucchini chopped
1 yellow squash chopped
3 cloves garlic , minced
4 tablespoons butter
1/4 cup fresh lemon juice
1 cup freshly grated Parmesan cheese
1/4 cup fresh chopped parsley , chopped
Directions:
Add Recipe to Cook'n
I hope to share new ideas with you as I make my way through this busy year and find great recipes along these lines. One of these happens to be a new favorite of ours, especially with the abundance of fresh lemons we have on our tree right now. I wanted to share a super easy and delicious lemon chicken pasta meal with you today. This all cooks in about 20 minutes and is easy to make a big batch for leftover lunches for work or dinner again the next day.
While it is the middle of winter time, you’ll have to bookmark this meal for summertime too, especially if you have a vegetable garden because it is the perfect way to use up fresh summertime squash, like zucchini or yellow squash, and fresh parsley if you have an herb garden. These things are easily obtainable year round here though, so I’m sure you’d equally appreciate this meal any time of year!
You will simply cook up a package of mini bow-tie pasta (or any other similar kind) and season some chicken and cook on a skillet until cooked through (complete instructions are at the bottom of the article in the recipe). Chop up the chicken into bite-sized pieces and set the chicken aside. Season and saute up your chopped up zucchini, squash and some fresh garlic. Combine your hot pasta with the chopped chicken and sauteed veggies in the pan and sprinkle with parmesan cheese, fresh lemon juice and toss to combine. This meal is fresh and light and comforting. It is one your whole family will love!
Someone mentioned in the comments that for the leftovers they love to reheat this in a skillet with a splash of soy sauce and a little sesame oil for an Asian twist that is fantastic! You can also add any other veggies you have to use up produce in your fridge--I think asparagus and mushrooms would be so great with this too!
Lemon Chicken Pasta
This garlic Lemon Chicken Pasta is easy and packed with flavor! It's the perfect Summer meal to use fresh vegetables from your garden and ready in 20 minutes! Author: Lauren Allen Recipe Type: American Total Time: 25 mins
Prep time:
Cook time:
Serving size: 5
Calories per serving: 559
Ingredients:
Cook time:
Serving size: 5
Calories per serving: 559
16 ounces mini farfalle pasta (or your favorite bite-size pasta)
2 3 boneless, skinless chicken breasts
Salt and freshly ground black pepper
1 teaspoon lemon zest
1 teaspoon garlic powder , divided
1 teaspoon Italian seasoning , divided
1/2 teaspoon onion powder
3 tablespoons olive oil , divided
1 zucchini chopped
1 yellow squash chopped
3 cloves garlic , minced
4 tablespoons butter
1/4 cup fresh lemon juice
1 cup freshly grated Parmesan cheese
1/4 cup fresh chopped parsley , chopped
Directions:
Cook pasta according to package instructions.
While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder.
Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
Source: tastesbetterfromscratch.com
While the pasta cooks, season chicken, on both sides, with salt and pepper. Season with lemon zest, and 1/2 tsp EACH of garlic powder, Italian seasoning and onion powder.
Add olive oil to a large skillet over medium-high heat. Once hot, add seasoned chicken and cook for 3-5 minutes on each side, flipping once, until cooked through. Remove chicken to a plate and tent with foil to keep warm while it rests.
Add another tablespoon of oil to the skillet. Once hot, add the chopped zucchini and yellow squash. Season with salt and pepper, 1/2 tsp garlic powder and 1/2 tsp Italian seasoning. Cook,on medium-high heat for 2 minutes. Add minced garlic and cook for 30 seconds.
Add hot cooked pasta to the pan, along with the butter and lemon juice. Toss everything to combine, until butter has melted. Sprinkle with parmesan cheese and toss to combine.
Chop the chicken and return to the pan. Serve, garnished with parsley and additional parmesan cheese, if desired.
Source: tastesbetterfromscratch.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
