Lemom Pepper Chicken Pasta
From mrsc 17 years ago
- 15 minutes to make
- Serves 4
This is a great dish to make with left over roasted chicken and a great way to get your vegetables in!
Ingredients
- 2 cups chopped cooked chicken breast (cooked in lemom pepper marinade) or chicken from store brought lemon pepper seasoned rotisserie chicken shopping list
- 3 tbs olive oil shopping list
- 4 cloves garlic, chopped or crushed shopping list
- lemon zest from 2 lemons shopping list
- juice form 1 lemon shopping list
- fresh ground black pepper, to taste shopping list
- salt to taste shopping list
- 1 tbs lemon pepper seasoning shopping list
- 2 tbs lemon pepper marinade (such as Lawry’s) shopping list
- 1 cup frozen peas shopping list
- 1 cup julienned carrots (I take crinkle cut carrot chips and slice them) shopping list
- 2 tbs fresh chopped basil shopping list
- 1 12oz box bowtie or penne pasta cooked to package directions shopping list
- parsley, chopped for garnish shopping list
How to make it
- 1. Heat olive oil in pan. Add garlic and lemon zest and lemon pepper seasoning. Sauté about 3 minutes.
- 2. Add peas and carrots and sauté until peas are thawed and carrots are slightly cooked.
- 3. Stir in Lemon juice, chicken, marinade and basil. Continue cooking until chicken is heated through
- 4. Add drained pasta to mixture
- 5. Add salt and pepper to taste and garnish with fresh chopped parsley.
People Who Like This Dish 6
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