Lemon Chicken and Snow Pea Noodle Bowls recipe

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Ingredients

1 ½ pounds boneless chicken breast
2 teaspoons ground coriander
1 (16 ounce) package angel hair pasta
2 tablespoons extra-virgin olive oil
2 cups chicken broth, divided
2 cups snow peas, trimmed
1 tablespoon lemon juice
salt and ground black pepper to taste
½ cup chopped scallions

Nutrition Info

590.9 calories
carbohydrate: 68.1 g
cholesterol: 90.3 mg
fat: 13.8 g
fiber: 6.2 g
protein: 47.3 g
saturatedFat: 1.9 g
servingSize: -
sodium: 825.2 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of water to a boil. Add chicken, cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled, cut into cubes.

  2. Mix chicken with coriander in a bowl.

  3. Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.

  4. Heat olive oil in a large skillet over medium-high heat. Add half the chicken, cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.

  5. Combine 1 1/2 cup broth and snow peas in the same skillet, cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice, cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.

  6. Serve chicken over pasta. Garnish with chopped scallions.

Recipe Yield

4 servings

Recipe Note

Delicious, healthy Asian recipe. Very versatile. My family loves it! This recipe can also have broccoli, baby corn, tofu or be served over chow mein noodles.

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