Light & Creamy Lemon Chicken Pasta
40 mins Serves 4 Bright and fresh with nutty savory accents, try this light and creamy chicken recipe for a very satisfying meal. #STARFineFoods Ingredients: Kosher salt and freshly ground black pepper 12 oz. whole grain fettuccine 4 Tbsp. STAR Family Reserve Olive Oil with Lemon Peel, divided 8 oz. sliced mushrooms 1 small head broccoli, cut into small florets 2 cloves garlic, minced 4 boneless skinless chicken breast fillets 1 Tbsp. all-purpose flour 1 cup low fat (2%) milk 2 oz. Neufchatel (low fat cream cheese) cheese 1/2 cup grated Parmesan cheese 1 lemon, juiced 1/3 cup chopped fresh parsley Instructions:Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, or until al dente. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a large skillet, heat 2 Tbsp. of the oil over medium heat. Add the mushrooms and broccoli. Season to taste with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the mixture to a medium bowl.
Season the chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add another Tbsp. of the oil to the pan and add the chicken. Cook until well browned, about 5 to 7 minutes. Turn and continue cooking until the chicken reaches an internal temperature of 160°F, about another 5 to 7 minutes. Transfer to a plate and tent loosely with foil. Cut into strips when cool enough to handle.
Add the remaining 1 Tbsp. of oil to the pan. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and season with 3/4 tsp. salt. Whisking constantly, cook until the mixture is thickened, about 3 minutes. Add the Neufchatel cheese and Parmesan cheese and stir until melted and smooth, about 2 minutes. Stir in the lemon juice and parsley. Stir in some of the reserved pasta cooking water to loosen the sauce, if desired.
Add in the garlic, mushroom, and broccoli mixture and the pasta. Toss to combine. Season to taste with more salt and pepper if needed. Divide between four serving dishes and top with strips of chicken. Serve.
Ingredients
- Kosher salt and freshly ground black pepper
- 12 oz. whole grain fettuccine
- 4 Tbsp. STAR Family Reserve Olive Oil with Lemon Peel, divided
- 8 oz. sliced mushrooms
- 1 small head broccoli, cut into small florets
- 2 cloves garlic, minced
- 4 boneless skinless chicken breast fillets
- 1 Tbsp. all-purpose flour
- 1 cup low fat (2%) milk
- 2 oz. Neufchatel (low fat cream cheese) cheese
- 1/2 cup grated Parmesan cheese
- 1 lemon, juiced
- 1/3 cup chopped fresh parsley
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, or until al dente. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a large skillet, heat 2 Tbsp. of the oil over medium heat. Add the mushrooms and broccoli. Season to taste with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the mixture to a medium bowl.
Season the chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add another Tbsp. of the oil to the pan and add the chicken. Cook until well browned, about 5 to 7 minutes. Turn and continue cooking until the chicken reaches an internal temperature of 160°F, about another 5 to 7 minutes. Transfer to a plate and tent loosely with foil. Cut into strips when cool enough to handle.
Add the remaining 1 Tbsp. of oil to the pan. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and season with 3/4 tsp. salt. Whisking constantly, cook until the mixture is thickened, about 3 minutes. Add the Neufchatel cheese and Parmesan cheese and stir until melted and smooth, about 2 minutes. Stir in the lemon juice and parsley. Stir in some of the reserved pasta cooking water to loosen the sauce, if desired.
Add in the garlic, mushroom, and broccoli mixture and the pasta. Toss to combine. Season to taste with more salt and pepper if needed. Divide between four serving dishes and top with strips of chicken. Serve.
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package directions, or until al dente. Drain, reserving 1/2 cup of the cooking water.
Meanwhile, in a large skillet, heat 2 Tbsp. of the oil over medium heat. Add the mushrooms and broccoli. Season to taste with salt and pepper. Cook, stirring often, until the vegetables are tender, about 5 to 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Remove the mixture to a medium bowl.
Season the chicken with 1/4 tsp. salt and 1/4 tsp. pepper. Add another Tbsp. of the oil to the pan and add the chicken. Cook until well browned, about 5 to 7 minutes. Turn and continue cooking until the chicken reaches an internal temperature of 160°F, about another 5 to 7 minutes. Transfer to a plate and tent loosely with foil. Cut into strips when cool enough to handle.
Add the remaining 1 Tbsp. of oil to the pan. Add the flour and cook, stirring constantly, for 1 minute. Gradually whisk in the milk and season with 3/4 tsp. salt. Whisking constantly, cook until the mixture is thickened, about 3 minutes. Add the Neufchatel cheese and Parmesan cheese and stir until melted and smooth, about 2 minutes. Stir in the lemon juice and parsley. Stir in some of the reserved pasta cooking water to loosen the sauce, if desired.
Add in the garlic, mushroom, and broccoli mixture and the pasta. Toss to combine. Season to taste with more salt and pepper if needed. Divide between four serving dishes and top with strips of chicken. Serve.
Recipe developed by: http://www.handletheheat.com
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Serves: 4
