"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

One-Pot Lemon-Pepper Chicken Pasta Recipe

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This recipe for One-Pot Lemon-Pepper Chicken Pasta, by , 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!

Contributor:  
Contributor:  
Joan Kitchen Murray

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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