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Lemon-Pepper Pasta & Chicken Recipe

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This recipe for Lemon-Pepper Pasta & Chicken is from Betty White's Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
8 oz dried lemon-pepper linguine or penne pasta
(If lemon-pepper pasta is not available, add ¼ tsp freshly ground black pepper to ¼ tsp grated lemon peel to 2 cups plain cooked pasta just before tossing with chicken)

1 cup shelled fresh or frozen baby peas
3 tbsp olive oil
12oz skinless, boneless chicken breast halves, cut into thin bite sized pieces/strips
1 medium onion, sliced thin
1 tbsp fresh or dried marjoram, crushed
4 cloves garlic, sliced
1/2 tsp salt
1 tbsp lemon juice

Directions:
Directions:
Prepare pasta, adding peas durong last 1 minute cooking time.
Drain; toss with 1 tbsp of the olive oil. Set aside.
In large skillet, heat remaining 2 tbsp olive oil over medium hear.
Cook chicken, onion slices, dried marjoram, garlic and salt in hot oil for 3 to 4 minutes
Or until no pink remains in chick3n, stirring often.
Stir in lemon juice.
Cook & stir 1 minute more, scraping up browned bits.
Gently toss pasta with chicken mixture & fresh marjoram, if usong.
Serve immediately.

Number Of Servings:
Number Of Servings:
4 servings
Personal Notes:
Personal Notes:
14g total fat
2g saturated fat
45mg chol
446 calories

 

 

 

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