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Lemon Chicken Pasta
Recipes
Lemon Chicken Pasta
4 servings
25 minutes total

Ingredients

  • ¼ cup all-purpose flour
  • 1 teaspoon seasoned salt
  • Large zip-top bag
  • 1 lb chicken breast tenders
  • ¼ cup garlic-herb butter
  • 8 oz mostaccioli (or penne) rigate pasta
  • 2 tablespoons capers
  • 2 teaspoons chicken bouillon base
  • 1 lemon, for juice
  • ½ cup dry white wine (or chicken broth)
  • ¼ cup heavy whipping cream

Steps

    1. Bring water to a boil for pasta. Preheat large sauté pan on medium-high 2–3 minutes. Place flour and seasoned salt in bag; shake to mix. Cut chicken into bite-size pieces and add to bag (wash hands). Seal bag and shake to coat.
    2. Melt butter in sauté pan. Add chicken to pan, reduce heat to medium, and cook 2 minutes, stirring occasionally, or until chicken is browned. Add pasta to boiling water; cook 6–8 minutes, stirring occasionally, until tender.
    3. Stir capers and bouillon base into chicken; cook 2 minutes, stirring often, to blend flavors. Juice lemon (2 tablespoons). Add lemon juice, wine, and cream to chicken. Reduce heat to low; cook 3–4 more minutes, stirring occasionally, until chicken is 165°F.
    4. Drain pasta and stir into chicken mixture. Serve.

Amount per ¼ recipe serving: Calories 540, Total Fat 19g, Sat Fat 11g, Trans Fat 0g, Chol 110mg, Sodium 970mg, Total Carb 51g, Fiber 3g, Total Sugar 1g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 2%, Iron 15%, Potassium 6%