Lemon pepper pasta with chicken
Lemon pepper pasta with chicken

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, lemon pepper pasta with chicken. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.

Season chicken with lemon pepper, salt and black pepper. Remove chicken to plate; cover and keep warm. Season chicken with salt and pepper.

Lemon pepper pasta with chicken is one of the most well liked of recent trending foods in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Lemon pepper pasta with chicken is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook lemon pepper pasta with chicken using 11 ingredients and 5 steps. Here is how you cook it.

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

Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess. Cook pasta according to package directions for al dente. The incredible creamy lemon sauce consists of dry white wine, chicken broth, diced shallots, minced garlic, the juice from a good-sized lemon, and crushed red pepper flakes.

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.

As the sauce simmers it will reduce and thicken up. In a large skillet over medium heat, heat olive oil. Add chicken and season generously with salt and pepper. The lemon-pepper + chicken combo is beloved for a number of reasons, most of which can be summed up this way: Lemon-pepper is a simple, low-cost way to dress up an otherwise bland piece of chicken. The zesty lemon flavor mingles beautifully with spicy black pepper to create a refreshing flavor combination that's bright but not too overwhelming.

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