Main Dishesbettycrocker4.6
One-Pot Lemon-Pepper Chicken Pasta
What's better than lemon-pepper chicken pasta? A recipe for One-Pot Lemon-Pepper Chicken Pasta of course! Full of spaghetti, fresh baby spinach and lemon-pepper seasoned chicken, this recipe has bright flavors that are welcome any time of the year. Make it with Progresso™ Chicken Broth and garnish with Parmesan cheese for a full and hearty dinner with little cleanup.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 45 min👤 Betty Crocker Kitchens📖 bettycrocker
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- dutch oven
- oven
📝 Preparation Steps
1
In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to ⏱️ 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
olive oil1 tablespoon(5 oz each) baby spinach2 bagslemon pepper1 teaspoon
2
Add garlic to Dutch oven; cook 30 to ⏱️ 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to ⏱️ 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
3
Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand ⏱️ 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.
butter2 tablespoons(5 oz each) baby spinach2 bagscup shredded Parmesan cheese1/2
Nutrition Facts
calories
370
fat Content
1/2
serving Size
1 Serving
fiber Content
3 g
sugar Content
2 g
sodium Content
1040 mg
protein Content
28 g
trans Fat Content
0 g
cholesterol Content
65 mg
carbohydrate Content
37 g
saturated Fat Content
5 g
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