Lemon Pepper Chicken Pasta Recipe
User Reviews
4.3
249 reviews
Good
-
Prep Time
15 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
634 kcal
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Course
Main Course
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Cuisine
Italian
Lemon Pepper Chicken Pasta Recipe
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This Lemon Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just perfect for weeknight dinners. The juicy crispy lemon pepper chicken is served on a bed of lemon pasta, with enough pepper to make it interesting but mild enough for kids. It is quick to make, delicious to eat and is sure to be a hit! Plus if served with a side salad or some roasted veg, then one chicken breast will be enough to serve a family of 4!
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Ingredients
For the Pasta Sauce
- 6 tablespoon lemon juice (see note 1)
- 1½ tablespoon lemon zest (see note 1)
- ⅔ cup olive oil (see note 2)
- ⅔ cup grated parmesan
- ¾ teaspoon salt
- 2 teaspoon freshly ground black pepper (see note 3)
For the chicken and pasta
- 1 chicken breast (see note 4)
- 1 tablespoon oil
- 1 teaspoon freshly ground black pepper (see note 3)
- ¼ teaspoon dried parsley
- 1½ tablespoon lemon zest (see note 1)
- 1 ½ tablespoon AP flour
- ¼ teaspoon salt
- ½ tablespoon oil
- 11 oz Spaghetti
- 1 tablespoon salt
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Instructions
Start with the sauce.
- Mix the lemon juice, lemon zest, olive oil, parmesan, salt, and black pepper together in a measuring cup. 6 tbsp lemon juice1½ tbsp / 3 lemon zest⅔ cup / ⅔ cup olive oil⅔ cup / 65 g grated Parmesan¾ tsp / 0.75 teaspoon salt2 tsp freshly ground black pepper
- Set the sauce to one side.
For the chicken and pasta
- Lay your chicken breast flat on the board and use a large sharp knife to cut sideways through the breast. Continue to cut through the chicken breast, keeping the knife flat and parallel to the chopping board until you have two plump fillets.1 chicken breast
- Add the olive oil, black pepper, dried parsley and lemon zest to a bowl and mix together well. 1 tbsp oil1 tsp freshly ground black pepper¼ tsp / 0.25 teaspoon dried parsley1½ tbsp lemon zest
- Pour this lemon pepper mixture over the chicken fillets and massage until well covered.
- Combine the flour and salt in a shallow bowl.1 ½ tbsp / 1.5 tablespoon AP flour¼ tsp / 0.25 teaspoon salt
- Take each chicken fillet and lightly coat it in the flour.
- Place a large skillet/fry pan over medium heat, add the oil and let it heat up whilst you get the pasta on.½ tbsp / 0.5 tablespoon oil
- Bring a big pan of water to a boil, add the salt and then add the pasta, set a timer for a minute less than the packet suggests.1 tbsp salt11 oz / 310 g spaghetti
- Once the pasta is boiling, cook the chicken for 3-4 minutes on each side or until the internal temperature reaches 165ºF/73ºC.
- Once cooked remove the chicken from the pan and slice into thin strips. If you do this at an angle you will get larger looking slices.
- When the pasta is cooked remove 2 cups of the pasta cooking water and then drain.
- Add a ¼ cup of the cooking water to the prepared sauce, stir well and then pour over the pasta. Stir well and add more cooking water until you have a smooth light sauce coating the pasta.
- Serve immediately with the sliced chicken and an extra garnish of parsley, pepper and lemon zest.
Notes
- You will need about 3 lemons for this recipe as 1 average lemon usually yields 2-3 tablespoons of juice and a tablespoon of zest.
- Don't use extra virgin olive oil as the flavor can be too string in the sauce.
- Try to use freshly cracked black pepper from a pepper mill or the course cracked pepper you can buy in the grocery store. If you can only find the fine powdered pepper then reduce the pepper by at least half.
- As this is mostly a pasta dish, 1 large chicken breast is enough for several slices of chicken per portion. If you are serving people with big appetites or want more chicken then use two chicken breasts.
Nutrition Information
Show Details
Calories
634kcal
(32%)
Carbohydrates
70g
(23%)
Protein
30g
(60%)
Fat
49g
(75%)
Saturated Fat
8g
(40%)
Cholesterol
50mg
(17%)
Sodium
447mg
(19%)
Potassium
228mg
(7%)
Fiber
5g
(20%)
Sugar
4g
(8%)
Vitamin A
180IU
(4%)
Vitamin C
43.6mg
(48%)
Calcium
235mg
(24%)
Iron
2.4mg
(13%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 634 kcal
% Daily Value*
| Calories | 634kcal | 32% |
| Carbohydrates | 70g | 23% |
| Protein | 30g | 60% |
| Fat | 49g | 75% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 50mg | 17% |
| Sodium | 447mg | 19% |
| Potassium | 228mg | 5% |
| Fiber | 5g | 20% |
| Sugar | 4g | 8% |
| Vitamin A | 180IU | 4% |
| Vitamin C | 43.6mg | 48% |
| Calcium | 235mg | 24% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
249 reviews
Good
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