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"The belly rules the mind."--Spanish Proverb

One-Pot Lemon-Pepper Chicken Pasta Recipe

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This recipe for One-Pot Lemon-Pepper Chicken Pasta is from Family Cookbook, 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:  
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

Directions:
Directions:
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.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
2 hr

 

 

 

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