Lemon-Pepper Chicken Pasta recipe

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Ingredients

4 skinless, boneless chicken breasts, thinly sliced
¼ cup olive oil
¼ cup lemon juice
2 teaspoons lemon-pepper seasoning
1 teaspoon minced garlic
1 (16 ounce) package farfalle (bow-tie) pasta
1 tablespoon thinly sliced green onion
1 lemon, cut into wedges

Nutrition Info

329.1 calories
carbohydrate: 43.2 g
cholesterol: 32.3 mg
fat: 9.4 g
fiber: 2.6 g
protein: 19.5 g
saturatedFat: 1.6 g
servingSize: -
sodium: 147.3 mg
sugar: 2.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Saute chicken strips in olive oil, lemon juice, lemon-pepper seasoning, and garlic in a skillet over medium-high heat until no longer pink in the centers and juices run clear, 7 to 10 minutes.

  2. While chicken cooks, bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.

  3. Toss cooked pasta with chicken, sauce from the skillet, and green onion. Garnish with fresh lemon wedges.

Recipe Yield

8 servings

Recipe Note

Thinly sliced chicken breast strips sauteed in lemon-pepper, lemon juice, olive oil, and minced garlic then tossed with bow-tie pasta and green onions. Must love lemon!

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