Lemon Chicken and Pea Gemelli
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Cream cheese makes a quick velvety sauce with less saturated fat.
Ingredients
2 tbsp. extra-virgin olive oil
12 oz. boneless, skinless chicken breasts, cut into 2" pieces
kosher salt
Freshly ground black pepper
1/4 c. fresh lemon juice
4 c. low-sodium chicken broth
12 oz. gemelli or other short pasta
4 oz. cream cheese, at room temperature
1 c. peas, thawed if frozen
2 tsp. lemon zest
1/2 c. finely grated Parmesan
1 tbsp. finely chopped tarragon
Instructions
Heat oil in a large deep skillet on medium-high heat. Season chicken with 1 ⁄4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to a large bowl. Add lemon juice to pan, scraping up the brown bits, then pour over chicken in the bowl.
Add the broth and pasta to the skillet and bring to a boil. Reduce heat and simmer, stirring often, for 10 minutes.
Return chicken (and any juices) to the skillet and continue to cook until pasta is just tender, about 3 minutes.
Add the cream cheese, stirring to melt, then fold in the peas, lemon zest, Parmesan and tarragon.
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