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Nancy's Kitchen - Tried and Tested Recipes
Lemon Parmesan Chicken with Pasta

We eat a lot of chicken and here is another favorite recipe.
Robbie IN

Lemon Parmesan Chicken with Pasta

16 ounces bowtie pasta or your favorite pasta
1 pound boneless chicken breasts
Dash of pepper
salt to taste
3 tablespoons olive oil, divided
4 to 6 ounces sliced mushrooms
1 diced onion
1/2 cup chicken broth
4 tablespoons lemon juice
1/8 teaspoon pepper
3 cloves garlic, minced
2 cans artichoke hearts (about 12 ounces each), drained, chopped or substitute frozen chopped broccoli

1/2 cup chopped roasted red peppers, optional
3 medium plum tomatoes cut in wedges
1/2 teaspoon basil
1/2 cup fresh shredded Parmesan cheese

Cook pasta following package directions until tender; rinse and drain. Rinse chicken under cold water and pat dry; cut into narrow strips and sprinkle lightly with a dash of pepper and salt, if using.

In a large saucepan, heat 2 tablespoons of the olive oil over medium heat; add chicken and sauté, stirring, until cooked through, about 5 minutes. Remove chicken with a slotted spoon; set aside. Add the remaining olive oil and the onions and mushrooms to the saucepan and sauté, stirring, until tender. Add the broth, lemon juice, the garlic, and artichoke hearts. Bring to a boil; reduce heat, cover, and simmer for 3 minutes. Stir

in the tomato wedges, basil, chicken, and pasta; heat through. Toss with the Parmesan cheese just before serving.
Serves 4 to 5.
Robbie IN 

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