Creamy Lemon Chicken With Pasta
And the best part about this is that there's no cream or butter in this.
Recipe Summary Creamy Lemon Chicken With Pasta
This easy, low-fat recipe has great Mediterranean flavors (lemon, tarragon, oregano, artichoke hearts) and really leaves you satisfied. For company, I've thinned the sauce with some chicken broth or white wine and served it over angel hair pasta for a more formal presentation. I created this because I wanted a recipe that uses the items I have in my pantry every day. This and a salad and you are done! You can use mostaccioli or another dry short pasta in place of the pipette, if desired.Ingredients | Creamy Chicken And Avocado Pasta4 (6 ounce) chicken breast halves1 (14 ounce) can artichoke hearts, drained and quartered1 (12 fluid ounce) can fat-free evaporated milk1 (12 ounce) jar roasted red peppers, drained and chopped1 (10.75 ounce) can 98% fat-free cream of mushroom soup1 cup fat-free chicken broth2 lemons, juiced½ teaspoon oregano½ teaspoon dried tarragon¼ teaspoon red pepper flakessalt and ground black pepper to taste2 cups pipette pasta2 tablespoons grated Parmesan cheeseDirectionsHeat a large nonstick skillet over medium-high heat. Place chicken breasts into skillet, cover the skillet with a lid, and cook until browned on both sides, 3 to 4 minutes per side. Transfer chicken to a plate to rest.Stir browned chicken, artichoke hearts, evaporated milk, cream of mushroom soup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black pepper together in a large, deep skillet; bring to a boil, reduce heat to low, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).Bring a large pot of lightly salted water to a boil; add pipette pasta and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Drain, reserving 1/4 cup of pasta water. Stir pasta and reserved pasta water into chicken and sauce mixture. Simmer until pasta is tender yet still firm to the bite and sauce is slightly thickened, about 5 minutes. Slice chicken breasts, ladle sauce and chicken into bowls, and top with Parmesan cheese.Info | Creamy Chicken And Avocado Pastaprep: 15 mins cook: 40 mins total: 55 mins Servings: 4 Yield: 4 servings
TAG : Creamy Lemon Chicken With PastaMeat and Poultry Recipes, Chicken, Chicken Breast Recipes, Pasta,