Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a special dish, lemon pepper pasta with chicken. One of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Season chicken with lemon pepper, salt and black pepper. Due to the bulkiness of the spinach, it's helpful to add it to pasta in small batches. This simple and hearty lemon pepper pasta with chicken and vegetables will quickly become a weeknight favorite.
Lemon pepper pasta with chicken is one of the most popular of current trending foods in the world. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. Lemon pepper pasta with chicken is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook lemon pepper pasta with chicken using 11 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lemon pepper pasta with chicken:
- Make ready 3 tbsp olive oil, divided
- Make ready 1 lb chicken breasts
- Make ready 1 red onion, sliced into thin half moons
- Prepare 3 clove garlic, minced
- Get 5 oz slice baby portobello mushrooms
- Get 1 tsp lemon pepper, divided
- Make ready 1 tsp marjoram
- Get 1 tbsp butter
- Make ready 1/2 lemon, juice only
- Take 16 oz angel hair pasta
- Get 1/2 cup peas
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Add chicken to the warm pasta and season with salt and pepper.
Steps to make Lemon pepper pasta with chicken:
- Heat 1 tablespoon olive oil in large nonstick skillet. Cut chicken into bite sized pieces and season both sides with 1/2 teaspoon lemon pepper.
- Place chicken, garlic, onions, and mushrooms in pan and cook until chicken is browned, about 4 minutes per side.
- Meanwhile, cook pasta according to package directions. During last minute of cooking time, ladle out and save 2/3 cup pasta water and add peas. When pasta is cooked, drain and toss with 1 tablespoon olive oil.
- During the last minute of cooking the pasta, add the remaining tablespoon of olive oil, butter, lemon juice, marjoram, remaining 1/2 teaspoon of lemon pepper, and reserved 2/3 cup pasta water. Stir and scrape up brown bits.
- Add pasta and peas to pan and toss until coated in sauce.
I find the lemon pepper notes compliment an Alfredo sauce really well. This lemon pepper chicken has a light breading on it, which comes out a deep golden brown when sauteed in a little olive oil. The butter sauce is optional, but it really adds a nice finishing touch and takes just a few minutes to make. I like to serve this chicken over rice or pasta with a green veggie on the. Instructions Sprinkle the chicken on both sides with lemon pepper and grill it.
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