Creamy Lemon Chicken Pasta Primavera
User Reviews
4.6
Creamy Lemon Chicken Pasta Primavera
Description
Creamy Lemon Chicken Pasta Primavera begins with thinly sliced chicken breast coated in seasoned flour then pan-fried in butter and oil until golden and cooked through. Lemon slices are briefly cooked and removed before the vegetables—zucchini, asparagus, green beans, garlic, and onion—are sautéed in the same pan, seasoned with Italian herbs for added flavor.
The cream is added to simmer with the vegetables until slightly reduced. Parmesan cheese and fresh lemon juice are stirred in to create a rich, tangy sauce. The chicken and lemon slices return to the pan to warm through. This preparation results in tender chicken with a creamy, lightly acidic sauce surrounding crisp-tender vegetables.
The finished sauce pairs with pasta, making a balanced meal combining protein, vegetable, and starch. Fresh parsley and basil finish the dish with herbal brightness. The dish provides a comforting yet fresh take on pasta primavera by adding chicken and a lemon cream sauce.
Ingredients
- 500 g (1lb) chicken breast
- 2 tbsp flour seasoned with salt, pepper and garlic powder
- 1 tbsp butter
- 1 tbsp neutral cooking oil generic cooking oil
- 1 lemon sliced
- ½ onion finely chopped
- 4 garlic crushed, cloves
- 300 g (10oz) zucchini / summer squash
- 100 g (3.5oz) asparagus sliced into 5cm/2in pieces
- 100 g (3.5oz) green beans sliced into 5cm/2in pieces
- 2 tsp Italian seasoning or italian herbs
- 1 cup cream
- 1-2 tsp lemon juice
- 2 tbsp parmesan grated
- 500 g (1lb) pasta
- parsley to serve, fresh
- basil to serve, fresh
Instructions
- Place the chicken on a cutting board in front of you.
- Place your hand on the chicken and carefully cut the chicken in half, horizontally (resulting in two thin fillets).
- Season flour with salt, pepper and garlic powder (optional).
- Coat the chicken with the flour.
- Heat a large pan over medium heat. Add the butter and oil to the pan.
- Add the chicken and cook for 6-7 minutes until golden on both sides and cooked through. Remove from the pan and set aside.
- Cook the lemon slices for a minute per side then remove.
- In the same pan, add another small knob of butter then add the onion and garlic.
- Saute for a few minutes then add the zucchini, asparagus and green beans.
- Season with the Italian seasoning, salt and pepper. Cook for a few minutes then pour in the cream.
- Simmer until the sauce has reduced slightly and the vegetables are cooked.
- Add the Parmesan and lemon juice and stir in. Add the chicken and lemon slices back to the sauce and allow to heat through.
- Serve the chicken, vegetables and sauce over cooked pasta of your choice then top with fresh herbs and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 502 kcal
% Daily Value*
| Calories | 502kcal | 25% |
| Carbohydrates | 70g | 23% |
| Protein | 28g | 56% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 77mg | 26% |
| Sodium | 204mg | 9% |
| Potassium | 579mg | 12% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 669IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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