Weeknight Favorite Main-Dish: Lemon Chicken over Pasta

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I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.

Lemon Chicken over Pasta

Cook Time:

16 minutes

Prep Times:

15 minutes

Yield:

4 to 6 servings

Ingredients:

2/3 cup fresh lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)

Preparation:

1. In a small bowl, combine lemon juice, olive oil, garlic, rosemary, basil and pepper. Pour half lemon mixture over chicken in a large resealable plastic bag and refrigerate at least 1 hour. Cover remaining lemon mixture and set aside for later use.

2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.

2 thoughts on “Weeknight Favorite Main-Dish: Lemon Chicken over Pasta”

  1. Made this the other night and the entire family happily ate it. It was a great light, fresh dish for summer. Thanks.

  2. This sounds so perfect! I grew up eating my papa’s lemon chicken, and this sounds very close to it in terms of flavor. I love that you add rosemary and basil, which is a combo I don’t often do with chicken. All in all, I can’t wait to try it later this week.

    Thanks for sharing this, Alison!

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