Guide to Prepare Lemon pepper pasta with chicken

Hey everyone, it’s me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, lemon pepper pasta with chicken. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

Lemon pepper pasta with chicken is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Lemon pepper pasta with chicken is something that I’ve loved my whole life. They’re fine and they look fantastic.

Season chicken with lemon pepper, salt and black pepper. Remove chicken to plate; cover and keep warm. Advertisement Cook the pasta in a large pot of boiling salted water, until al dente.

Simple Way to Make Lemon pepper pasta with chicken

To begin with this particular recipe, we have to prepare a few components. You can have lemon pepper pasta with chicken using 11 ingredients and 5 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Lemon pepper pasta with chicken:

1. Get 3 tbsp olive oil, divided
2. Take 1 lb chicken breasts
3. Prepare 1 red onion, sliced into thin half moons
4. Get 3 clove garlic, minced
5. Make ready 5 oz slice baby portobello mushrooms
6. Make ready 1 tsp lemon pepper, divided
7. Make ready 1 tsp marjoram
8. Prepare 1 tbsp butter
9. Get 1/2 lemon, juice only
10. Make ready 16 oz angel hair pasta
11. Take 1/2 cup peas

Cook pasta according to package directions for al dente. The lemon pepper seasoning is delightful and the sauce is creamy and delicious, yet healthy! Sunday Supper is an Amazon Associate and may receive compensation for purchases made through affiliate links. Lemon Pepper Chicken Pasta is hearty and satisfying but it's quick to make with only one pot to wash up, if you don't count the pasta pot.

Instructions

Instructions to make Lemon pepper pasta with chicken:

1. Heat 1 tablespoon olive oil in large nonstick skillet. Cut chicken into bite sized pieces and season both sides with 1/2 teaspoon lemon pepper.
2. Place chicken, garlic, onions, and mushrooms in pan and cook until chicken is browned, about 4 minutes per side.
3. Meanwhile, cook pasta according to package directions. During last minute of cooking time, ladle out and save 2/3 cup pasta water and add peas. When pasta is cooked, drain and toss with 1 tablespoon olive oil.
4. During the last minute of cooking the pasta, add the remaining tablespoon of olive oil, butter, lemon juice, marjoram, remaining 1/2 teaspoon of lemon pepper, and reserved 2/3 cup pasta water. Stir and scrape up brown bits.
5. Add pasta and peas to pan and toss until coated in sauce.

In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. Today we'll be making some creamy Alfredo pasta mixed with bite-sized pieces of fresh asparagus, baby portobella mushrooms and topped with thick cut slices of seared chicken in lemon pepper seasoning. Top it with freshly cracked black pepper, parsley and of course, some Parmesan cheese. I used farfalle or bow-tie pasta but you can substitute it with your favorite pasta.

As simple as that Recipe of Lemon pepper pasta with chicken

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