Quick & Easy Lemon Pasta: A Burst of Sunshine on Your Plate

Hey there, friend! Avery Collins here, from my cozy kitchen in Portland. Today, I want to share a recipe that’s become a staple in our home – a vibrant, quick, and utterly delicious Lemon Pasta. It’s one of those dishes that feels like a warm hug on a rainy day, and it’s ready in mere minutes. I’m a fan of recipes that don’t require a culinary degree or hours in the kitchen, and this one definitely fits the bill. If you are looking for a simple, bright, and satisfying meal, you’ve come to the right place. This lemon pasta recipe is a testament to the fact that healthy, flavorful food doesn’t have to be complicated.

My journey into cooking was born out of necessity, a need to reclaim my well-being after years of neglecting it. And trust me, I’ve had my share of kitchen disasters! But amidst the chaos, I discovered the joy of creating something nourishing with my own hands. This Lemon Pasta is a reflection of that journey – simple, forgiving, and full of life.

Why You’ll Absolutely Love This Lemon Pasta

This isn’t just another pasta recipe; it’s a celebration of simple ingredients and bright flavors. Here’s why I think you’ll fall head-over-heels for it:

• Speed Demon: Ready in under 20 minutes – perfect for those busy weeknights when you’re craving something delicious but don’t have hours to spend in the kitchen.
• Pantry-Friendly: Uses ingredients you likely already have on hand – pasta, lemons, garlic, olive oil, and a few herbs.
• Versatile: Easily customizable to your liking. Add veggies, protein, or different cheeses to make it your own.
• Bright and Flavorful: The lemon sauce is zesty, refreshing, and adds a delightful tang to the pasta.
• Nourishing: Focuses on whole ingredients and simple preparations, making it a healthy and satisfying meal.

The Magic Ingredients for This Lemon Pasta

Let’s talk ingredients! The beauty of this dish lies in its simplicity. Each component plays a crucial role in creating a symphony of flavors.

• Pasta (one pound cooked according to the directions on the package. That is in most cases one box of pasta.): I often use spaghetti or linguine, but feel free to experiment with your favorite shape. A shorter noodle such hasfarfalle works great too.
• Olive Oil – 1/2 cup divided.: Use good quality extra virgin olive oil for the best flavor. It adds richness and depth to the sauce.
• Broth– 1/2 cup. Any flavor is fine. Alternatively (you can use leftover water used to boil your water in.): Pasta water is liquid gold! It helps to create a creamy, emulsified sauce.
• Lemon Juice– 2 -3 tablespoons. That is about one- two average sized lemon juiced. You could increase this up to 1/2 cup depending on how fond you are of lemons.: Freshly squeezed lemon juice is key! It provides the signature tang and brightness of this dish. This lemon is the star of this pasta!
• Minced Garlic – 1 teaspoon. That is about one clove.: Garlic adds a subtle savory note that complements the lemon beautifully.
• Chopped Herbs- 1/4 cup. Such as basil and or oregano.: Fresh herbs elevate the dish with their aromatic and vibrant flavors. Basil and oregano are my favorites, but feel free to use what you have on hand.
• Seasonings as desired. This can include Italian Seasonings (Salt, and/or Pepper.): Season generously to enhance the flavors of the other ingredients.
• Grated Parmesan Cheese– 1/2 cup. Can omit.: Parmesan cheese adds a salty, savory finish to the dish.

Let’s Make This Lemon Pasta – Step by Step

Alright, let’s get cooking! This recipe is so easy; even a beginner can nail it. Follow these simple steps, and you’ll have a delicious Lemon Pasta on the table in no time.

1. Cook the Pasta: Start by cooking the pasta as directed on the package or to your preferences. Drain and toss the pasta in a quarter cup of the olive oil. Reserve a cup of the pasta water for possible later use. Transfer the pasta to a large bowl.
2. Make the Sauce: For the sauce, over medium heat in a small or medium saucepan, combine together the remaining olive oil, broth, lemon juice, minced garlic, and any seasoning as desired. Heat this for 10 minutes or as needed to heat, adding additional liquid if desired to thin it out.
3. Combine and Serve: Toss the pasta in the heated sauce, adding the sauce in small amounts at a time (1/4-1/3 cup at a time) until you reach your desired consistency for serving. You do not have to use up all of the sauce.
4. Garnish and Enjoy: Top with the herbs and cheese and serve.

Avery’s Pro Tips for the Best Lemon Pasta

Here are a few of my tried-and-true tips to ensure your Lemon Pasta is a resounding success:

• Salt Your Pasta Water: This is crucial for seasoning the pasta from the inside out. Add a generous pinch of salt to the boiling water before adding the pasta.
• Don’t Overcook the Pasta: Aim for al dente – slightly firm to the bite. Overcooked pasta will become mushy in the sauce.
• Use Freshly Squeezed Lemon Juice: Bottled lemon juice just doesn’t compare to the bright, vibrant flavor of fresh lemon juice.
• Emulsify the Sauce with Pasta Water: The starchy pasta water helps to create a creamy, emulsified sauce that clings to the pasta beautifully. Add a little at a time until you reach your desired consistency.
• Taste and Adjust Seasoning: Before serving, taste the pasta and adjust the seasoning as needed. You may want to add more salt, pepper, or lemon juice to suit your preferences.

Common Mistakes to Avoid

We all make mistakes in the kitchen – it’s part of the learning process! Here are a few common pitfalls to avoid when making Lemon Pasta:

• Overcooking the Garlic: Burnt garlic can ruin the flavor of the sauce. Cook it gently over medium heat until it’s fragrant but not browned.
• Using Too Much Lemon Juice: Too much lemon juice can make the sauce overly acidic. Start with a smaller amount and add more to taste.
• Not Using Enough Pasta Water: Pasta water is essential for creating a creamy sauce. Don’t be afraid to add it liberally until you reach your desired consistency.

Lemon Pasta Variations to Spice Things Up

The beauty of this recipe is its versatility. Feel free to experiment with different ingredients and flavors to create your own unique Lemon Pasta masterpiece. Here are a few ideas to get you started:

• Add Veggies: Toss in some sautéed spinach, asparagus, or zucchini for added nutrients and flavor.
• Add Protein: Grilled chicken, shrimp, or chickpeas would all be delicious additions.
• Add Red Pepper Flakes: For a touch of heat, add a pinch of red pepper flakes to the sauce.
• Use Different Cheeses: Try using ricotta, goat cheese, or feta instead of Parmesan.
• Make it Creamy: Stir in a dollop of mascarpone cheese or heavy cream for a richer, more decadent sauce.

Storing and Reheating Your Lemon Pasta

If you have leftovers (which is unlikely!), store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat, adding a splash of broth or water to prevent it from drying out.

Frequently Asked Questions About Lemon Pasta

Got questions? I’ve got answers! Here are a few of the most common questions I get asked about this recipe:

• Can I use gluten-free pasta? Absolutely! Use your favorite gluten-free pasta for this recipe.
• Can I make this vegan? Yes! Simply omit the Parmesan cheese or use a vegan Parmesan alternative.
• Can I use dried herbs instead of fresh? Yes, but use half the amount called for in the recipe. Dried herbs are more potent than fresh.
• Can I make this ahead of time? I don’t recommend making the entire dish ahead of time, as the pasta can become mushy. However, you can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.

Serving Suggestions for Your Lemon Pasta

This Lemon Pasta is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few of my favorite serving suggestions:

• A Simple Salad: A light and refreshing salad with mixed greens, cherry tomatoes, and a vinaigrette dressing is the perfect complement to the rich and flavorful pasta.
• Garlic Bread: Crusty garlic bread is always a welcome addition to any pasta dish.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would all be delicious alongside this Lemon Pasta.
• Grilled Chicken or Fish: For a heartier meal, serve the pasta with grilled chicken or fish.

So there you have it – my go-to recipe for Quick & Easy Lemon Pasta. I hope you love it as much as I do! Remember, cooking should be a joy, not a chore. Don’t be afraid to experiment, have fun, and make this recipe your own. And most importantly, savor every bite!

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Easy Pasta in Lemon Sauce

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 450

A simple and flavorful pasta dish featuring a bright lemon sauce. Perfect for a quick and satisfying meal.

Ingredients

Pasta

• 1 pound Pasta (cooked according to package directions)

Sauce Ingredients

• 0.5 cup Olive Oil (divided)
• 0.5 cup Broth (any flavor)
• 2 tablespoons Lemon Juice (to taste)
• 1 teaspoon Minced Garlic (about one clove)
• 0.25 cup Chopped Herbs (basil and/or oregano)
• Seasonings (as desired (Salt, Pepper, Italian Seasonings))
• 0.5 cup Grated Parmesan Cheese (optional)

Instructions 

• Cook pasta, drain, and toss with 1/4 cup olive oil. Reserve pasta water. Transfer to a large bowl.
• Combine remaining olive oil, broth, lemon juice, garlic, and seasonings in a saucepan. Heat for 10 minutes, adding liquid to thin if needed.
• Toss pasta with sauce gradually until desired consistency is reached.
• Top with herbs and cheese and serve.

Notes

Adjust the amount of lemon juice to your preference. For a richer sauce, use heavy cream instead of broth.

Calories: 450kcal

Cost: $8

Course: Main Course

Cuisine: Italian

Keyword: pasta

Nutrition

Calories: 450kcal | Carbohydrates: 60g | Protein: 15g | Fat: 20g | Sodium: 300mg

Hey there, friend! It’s Avery here, from my cozy kitchen in Portland. Today, I’m sharing a recipe that’s near and dear to my heart: Gourmet Salmon Pasta with Lemon Cream Sauce. This isn’t just any pasta dish; it’s a hug in a bowl, a burst of sunshine on a rainy day, and a testament to the fact that healthy, delicious food doesn’t have to be complicated or time-consuming. I started making this dish years ago when I was trying to reclaim my health and find joy in cooking again. It’s been a staple ever since, and I can’t wait to share it with you.

This recipe is all about balance – the richness of the salmon, the tang of the lemon, and the comforting creaminess of the sauce. It’s the kind of meal that makes you feel good from the inside out. And the best part? You can have it on the table in just 30 minutes. Perfect for those busy weeknights when you need something quick, satisfying, and nourishing.

Why You’ll Love This Salmon Pasta Recipe

Let’s be honest, there are a million pasta recipes out there. So, why should you try this one? Here are a few reasons why this salmon pasta with lemon cream sauce is a winner:

• Quick & Easy: As I mentioned, this dish comes together in just 30 minutes. That’s faster than ordering takeout!
• Flavor Explosion: The combination of creamy sauce, flaky salmon, and bright lemon is simply divine. It’s a symphony of flavors that will dance on your taste buds.
• Healthy & Nourishing: Salmon is packed with omega-3 fatty acids, protein, and essential nutrients. Paired with whole wheat pasta and a light cream sauce, this meal is both satisfying and good for you.
• Versatile: You can easily customize this recipe to suit your taste and dietary needs. More on that later!
• Impressive: This dish looks and tastes like it came from a fancy restaurant. It’s perfect for impressing guests or treating yourself to a little something special.

Ingredients for Lemon Cream Salmon Pasta

Here’s what you’ll need to create this delightful salmon pasta:

• 8 oz Linguine Pasta: (Feel free to substitute with spaghetti or fettuccine.)
• 1 lb Salmon Fillet: (Use Atlantic or King salmon for the best moisture.)
• 2 tbsp Olive Oil: (Essential for searing.)
• 1 tsp Kosher Salt: (Enhances flavor.)
• 1 tsp Fresh Ground Black Pepper: (Season salmon before cooking.)
• 4 tbsp Unsalted Butter: (Adds creaminess and richness.)
• 2 cloves Garlic: (Minced for extra flavor.)
• 1 cup Heavy Cream: (Do not substitute with low-fat versions.)
• 1 cup Chicken Broth: (Can be partially replaced with dry white grape juice.)
• 2 tbsp Fresh Lemon Juice: (Necessary for a vibrant flavor.)
• 1/2 cup Parmesan Cheese: (Finely shredded for easy blending.)
• 1/4 cup Chopped Parsley: (Adds color and freshness.)

Step-by-Step Instructions to Perfect Salmon Pasta

Alright, let’s get cooking! Here’s how to make this creamy salmon pasta with lemon cream sauce:

1. Cook the Pasta: Cook the linguine according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
2. Prepare the Salmon: While the pasta is cooking, pat the salmon fillet dry with paper towels. Season with salt and pepper.
3. Sear the Salmon: Heat olive oil in a large skillet over medium-high heat. Sear the salmon for 3-4 minutes per side, or until cooked through and flaky. Remove from skillet and set aside.
4. Make the Lemon Cream Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for about 1 minute, until fragrant.
5. Add Liquids: Pour in heavy cream and chicken broth (or white grape juice). Bring to a simmer, then reduce heat and let it simmer for about 5 minutes, or until the sauce has thickened slightly.
6. Incorporate Lemon & Cheese: Stir in lemon juice and Parmesan cheese. Continue to simmer for another 2-3 minutes, until the cheese is melted and the sauce is smooth.
7. Combine Everything: Add the cooked pasta to the skillet with the lemon cream sauce. Toss to coat. If the sauce is too thick, add a splash of reserved pasta water to loosen it up.
8. Flake the Salmon: Gently flake the cooked salmon into bite-sized pieces and add it to the pasta.
9. Garnish & Serve: Garnish with chopped parsley and serve immediately.

Pro Tips for the Best Salmon Pasta

Want to take your salmon pasta to the next level? Here are a few pro tips:

• Don’t Overcook the Salmon: Overcooked salmon is dry and rubbery. Aim for a perfectly cooked fillet that’s flaky and moist. A digital thermometer can be your best friend here; aim for an internal temperature of 145°F (63°C).
• Reserve Pasta Water: This starchy water is liquid gold! It helps to thicken the sauce and create a creamy, emulsified texture. Always reserve some before draining the pasta.
• Fresh Lemon Juice is Key: Bottled lemon juice simply doesn’t compare to the bright, zesty flavor of fresh lemon juice. Trust me, it makes a huge difference.
• Use High-Quality Parmesan: Invest in a good-quality Parmesan cheese. The flavor will be much richer and more complex than the pre-shredded stuff.
• Taste and Adjust: The most important tip of all! Taste the sauce as you go and adjust the seasonings to your liking. Need more lemon? Add a splash! Want more garlic? Go for it!

Common Mistakes to Avoid When Making Salmon Pasta

We all make mistakes in the kitchen, but here are a few common ones to avoid when making salmon pasta:

• Using Low-Fat Cream: This is not the time to skimp on the fat. Low-fat cream won’t thicken properly and will result in a watery sauce. Stick with heavy cream for the best results.
• Overcooking the Garlic: Burnt garlic is bitter and unpleasant. Sauté the garlic over medium heat and watch it carefully. It should be fragrant but not browned.
• Adding Cold Pasta to the Sauce: Cold pasta will cool down the sauce and prevent it from clinging properly. Make sure to add the pasta to the sauce while it’s still hot.
• Forgetting to Season: Salt and pepper are your friends! Don’t be afraid to season the salmon, the sauce, and the pasta water generously.
• Not Serving Immediately: This dish is best served immediately. The pasta will continue to absorb the sauce as it sits, resulting in a dry and clumpy mess.

Variations on Salmon Pasta with Lemon Cream Sauce

One of the best things about this recipe is how easy it is to customize. Here are a few variations to try:

• Gluten-Free Salmon Pasta: Use gluten-free pasta to make this dish suitable for those with gluten sensitivities. There are many great gluten-free pasta options available these days, so experiment and find one you like.
• Vegetarian Salmon Pasta: Okay, this might sound odd, but you can add other veggies to the dish. Asparagus, peas, or sun-dried tomatoes would be delicious additions.
• Spicy Salmon Pasta: Add a pinch of red pepper flakes to the sauce for a little kick.
• Seafood Medley: Add shrimp, scallops, or mussels to the pasta for an extra-special seafood feast.
• Different Herbs: Experiment with different herbs. Dill, thyme, or chives would all be lovely additions to the sauce.

How to Store and Reheat Salmon Pasta

If you have leftovers (which is rare in my house!), here’s how to store and reheat them:

• Storage: Store the salmon pasta in an airtight container in the refrigerator for up to 2 days.
• Reheating: Reheat the pasta in a skillet over medium heat, adding a splash of milk or cream to loosen the sauce. You can also reheat it in the microwave, but be careful not to overcook the salmon.

Keep in mind that the pasta may dry out slightly upon reheating, so you may need to add a little extra liquid to restore its creamy consistency.

Frequently Asked Questions About Lemon Cream Salmon Pasta

Here are some common questions I get asked about this recipe:

• Can I use frozen salmon? Yes, you can use frozen salmon. Just make sure to thaw it completely before cooking.
• Can I make this recipe ahead of time? While you can cook the pasta ahead of time, I don’t recommend making the entire dish in advance. The pasta will absorb the sauce and become mushy.
• Can I use a different type of pasta? Absolutely! Feel free to use any type of pasta you like. Penne, rotini, or farfalle would all work well.
• Can I add vegetables to this dish? Yes, you can add vegetables to this dish. Asparagus, peas, spinach, or sun-dried tomatoes would all be delicious additions.
• Can I freeze this dish? I don’t recommend freezing this dish. The cream sauce may separate upon thawing, and the pasta may become mushy.

Serving Suggestions for Salmon Pasta

This salmon pasta is delicious on its own, but here are a few serving suggestions to round out your meal:

• Side Salad: A simple green salad with a light vinaigrette is the perfect complement to this rich pasta dish.
• Garlic Bread: Crusty garlic bread is always a welcome addition to any pasta meal.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts would be a healthy and delicious side dish.
• White Wine: A crisp, dry white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with salmon pasta.
• Lemon Wedges: Serve with extra lemon wedges for those who like an extra burst of citrus flavor.

There you have it – my go-to recipe for Gourmet Salmon Pasta with Lemon Cream Sauce! I hope you love it as much as I do. Remember, cooking should be fun and relaxing, so don’t be afraid to experiment and make this recipe your own. And if you do, be sure to share your creations with me! I can’t wait to see what you come up with. Happy cooking!

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Gourmet Salmon Pasta with Lemon Cream Sauce in 30 Minutes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 650

A quick and delicious salmon pasta dish featuring a creamy lemon sauce. Ready in just 30 minutes, it's perfect for a weeknight dinner.

Ingredients

Pasta

• 8 oz Linguine Pasta (Feel free to substitute with spaghetti or fettuccine.)

Salmon

• 1 lb Salmon Fillet (Use Atlantic or King salmon for the best moisture.)

Seasoning

• 2 tbsp Olive Oil (Essential for searing.)
• 1 tsp Kosher Salt (Enhances flavor.)
• 1 tsp Fresh Ground Black Pepper (Season salmon before cooking.)

Sauce

• 4 tbsp Unsalted Butter (Adds creaminess and richness.)
• 2 cloves Garlic (Minced for extra flavor.)
• 1 cup Heavy Cream (Do not substitute with low-fat versions.)
• 1 cup Chicken Broth (Can be partially replaced with dry white grape juice.)
• 2 tbsp Fresh Lemon Juice (Necessary for a vibrant flavor.)
• 0.5 cup Parmesan Cheese (Finely shredded for easy blending.)
• 0.25 cup Chopped Parsley (Adds color and freshness.)

Notes

Adjust the amount of lemon juice to your taste preference.

Calories: 650kcal

Cost: $22

Course: Dinner

Cuisine: Italian

Keyword: Salmon

Nutrition

Calories: 650kcal | Carbohydrates: 45g | Protein: 40g | Fat: 35g | Sodium: 500mg

Healthy Garlic Lemon Chicken Pasta: A Bowlful of Sunshine

Hello, friends! It’s Avery here, from my cozy Portland kitchen, where the aroma of rosemary often mingles with the scent of lemon and garlic. Today, I want to share a recipe that’s close to my heart: Healthy Garlic Lemon Chicken Pasta. This isn’t just a meal; it’s a story of how I rediscovered joy in cooking and found a way to nourish my body and soul. If you’re like me and crave meals that are both vibrant and comforting, you’re in the right place.

My journey into healthy eating started out of necessity. Long hours, stress, and too much takeout left me feeling depleted. Cooking became my lifeline, a way to reconnect with myself and the simple pleasure of wholesome ingredients. And this lemon chicken pasta? It’s a reflection of that journey – a dish that’s both easy to make and deeply satisfying.

This recipe is all about balance. We’re using whole wheat pasta (or gluten-free, if that’s your preference), lean chicken breast, and a vibrant lemon garlic sauce that’s bursting with flavor. It’s the kind of meal that makes you feel good from the inside out, without sacrificing taste or satisfaction.

Why You’ll Love This Healthy Garlic Lemon Chicken Pasta

Let’s be honest, we all want meals that are delicious, quick, and good for us. This recipe ticks all those boxes! But beyond that, there are so many reasons to fall in love with this dish:

• Quick and Easy: From start to finish, this meal comes together in about 30 minutes. Perfect for busy weeknights!
• Flavor Explosion: The combination of lemon, garlic, and herbs creates a bright and zesty flavor that will wake up your taste buds.
• Versatile: You can easily customize this recipe to suit your preferences and dietary needs. Swap the chicken for shrimp, add your favorite veggies, or use a different type of pasta.
• Healthy and Nourishing: This dish is packed with protein, fiber, and vitamins. It’s a complete meal that will leave you feeling satisfied and energized.
• Comfort Food with a Twist: It has all the comforting qualities of pasta, but with a lighter, healthier twist.

Ingredients You’ll Need

Here’s what you’ll need to create this sunshine-in-a-bowl:

• For the Chicken:
• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 tsp garlic powder
• 1/2 tsp dried oregano (optional)
• For the Pasta:
• 8 oz whole wheat or gluten-free spaghetti (or any pasta you prefer)
• For the Lemon Garlic Sauce:
• 3 tbsp olive oil
• 4 cloves garlic, minced (the more garlic, the better!)
• 1/4 tsp red pepper flakes (optional, for a little kick)
• Zest and juice of 1 large lemon
• 1/2 cup low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 1/2 cup fresh spinach or arugula (optional, for extra greens)
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese (optional, for richness)
• 2 tbsp fresh parsley, chopped (for garnish)

How to Make Healthy Garlic Lemon Chicken Pasta: Step-by-Step

Ready to get cooking? Here’s how to bring this delicious dish to life:

1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions (usually around 8-10 minutes for whole wheat spaghetti). Once cooked, drain the pasta, reserving about 1/2 cup of the pasta water for later use. The pasta is the base of this amazing recipe.
2. Prepare the Chicken: While the pasta cooks, heat 1 tbsp of olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and dried oregano (if using). Add the chicken breasts to the skillet and cook for about 6-7 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F). Once cooked, remove the chicken from the skillet and set aside to rest for a few minutes. Slice the chicken into thin strips. The chicken should be cooked to perfection.
3. Make the Lemon Garlic Sauce: In the same skillet, add 3 tbsp of olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it. Add the red pepper flakes (if using), lemon zest, and lemon juice. Stir to combine. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let the sauce simmer for 2-3 minutes to reduce slightly. This garlic lemon sauce is the key to this dish.
4. Combine the Pasta and Chicken: Add the drained pasta to the skillet with the lemon garlic sauce. Toss to coat the pasta evenly. If the sauce looks too thick, add a bit of the reserved pasta water to loosen it up. Add the sliced chicken and toss again to combine. If using spinach or arugula, stir it in now and let it wilt slightly in the hot sauce. This is where the magic happens, chicken and pasta combined.
5. Finish and Serve: Taste the pasta and adjust the seasoning with salt, pepper, or extra lemon juice if needed. Stir in the Parmesan cheese (if using) for added creaminess. Serve immediately, garnished with fresh parsley and extra lemon slices if desired. You can add more lemon if you like it extra zesty.

Pro Tips for Perfect Lemon Chicken Pasta

Here are a few tricks I’ve learned along the way to ensure your lemon chicken pasta is a success:

• Don’t Overcook the Garlic: Burnt garlic can ruin the entire dish. Keep a close eye on it and cook it over medium heat until fragrant, but not brown.
• Reserve Pasta Water: The starchy pasta water is a secret weapon for creating a creamy and emulsified sauce. Don’t skip this step!
• Use Fresh Lemon: The flavor of fresh lemon juice and zest is far superior to bottled. Trust me, it makes a difference.
• Season Generously: Don’t be afraid to season your chicken and sauce with salt and pepper. Taste as you go and adjust as needed.
• Add Greens: A handful of spinach or arugula adds a boost of nutrients and a pop of color.

Common Mistakes to Avoid

We all make mistakes in the kitchen, but here are a few common ones to watch out for when making this recipe:

• Overcooking the Chicken: Dry, overcooked chicken is a no-no. Use a meat thermometer to ensure it reaches an internal temperature of 165°F.
• Not Salting the Pasta Water: Salting the pasta water seasons the pasta from the inside out. It makes a big difference in the overall flavor of the dish.
• Adding Too Much Lemon Juice: Start with a small amount of lemon juice and add more to taste. Too much lemon can make the sauce sour.
• Forgetting to Reserve Pasta Water: This is a crucial step for creating a creamy sauce. Don’t forget to reserve some before draining the pasta!

Variations to Make It Your Own

One of the best things about this recipe is how easy it is to customize. Here are a few ideas to get you started:

• Shrimp instead of Chicken: Swap the chicken for shrimp for a seafood twist.
• Add Vegetables: Broccoli, asparagus, bell peppers, or zucchini would all be delicious additions.
• Different Pasta: Use your favorite type of pasta, such as penne, fettuccine, or rotini.
• Make it Creamy: Add a splash of heavy cream or half-and-half to the sauce for extra richness.
• Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper for a spicier kick.
• Dairy-Free: Skip the Parmesan cheese or use a dairy-free alternative.

How to Store Leftovers

This pasta is just as delicious the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of chicken broth or water if needed to loosen the sauce. This dish is great for meal prep. It’s time to get cooking!

Frequently Asked Questions

• Can I use frozen chicken? Yes, but make sure to thaw it completely before cooking.
• Can I make this recipe vegetarian? Absolutely! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add some chickpeas or white beans for extra protein.
• Can I make this recipe ahead of time? You can cook the pasta and chicken ahead of time and store them separately in the refrigerator. When you’re ready to eat, simply reheat them and toss with the lemon garlic sauce.
• Is this recipe gluten-free? Yes, if you use gluten-free pasta.
• Can I freeze this pasta? I don’t recommend freezing this pasta, as the sauce may separate upon thawing.

Serving Suggestions

This Healthy Garlic Lemon Chicken Pasta is a complete meal on its own, but here are a few ideas to round out your meal:

• Side Salad: A simple green salad with a light vinaigrette.
• Garlic Bread: To soak up all that delicious sauce.
• Roasted Vegetables: Asparagus, broccoli, or Brussels sprouts.
• Dessert: A light and refreshing fruit salad or a slice of lemon cake.

I hope you enjoy this recipe as much as I do! It’s a reminder that healthy eating can be both delicious and satisfying. Remember, cooking is a journey, not a destination. Don’t be afraid to experiment, have fun, and most importantly, listen to your body. Until next time, happy cooking!

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Healthy Garlic Lemon Chicken Pasta Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 450

A flavorful and healthy pasta dish featuring tender chicken, a zesty lemon garlic sauce, and your favorite pasta. This recipe is quick, easy, and perfect for a weeknight meal.

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb)
• 1 tbsp olive oil
• Salt and pepper (to taste)
• 0.5 tsp garlic powder
• 0.5 tsp dried oregano (optional)

For the Pasta:

• 8 oz whole wheat or gluten-free spaghetti (or any pasta you prefer)

For the Lemon Garlic Sauce:

• 3 tbsp olive oil
• 4 cloves garlic, minced (the more garlic, the better!)
• 0.25 tsp red pepper flakes (optional, for a little kick)
• 1 large lemon (Zest and juice of)
• 0.5 cup low-sodium chicken broth (or vegetable broth for a vegetarian option)
• 0.5 cup fresh spinach or arugula (optional, for extra greens)
• Salt and pepper (to taste)
• 0.25 cup grated Parmesan cheese (optional, for richness)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions 

• Cook pasta according to package instructions, reserving 1/2 cup pasta water.
• Season and cook chicken in olive oil until golden brown and cooked through. Slice into thin strips.
• Sauté garlic in olive oil, add red pepper flakes, lemon zest, and juice. Pour in chicken broth and simmer.
• Add pasta to sauce, toss to coat. Add pasta water if needed. Add chicken and spinach/arugula if using.
• Season to taste, stir in Parmesan cheese if using. Garnish with parsley and lemon slices.

Notes

Adjust the amount of red pepper flakes to your spice preference. For a creamier sauce, add a splash of heavy cream at the end.

Calories: 450kcal

Cost: $18

Course: Main Course

Cuisine: Italian

Keyword: chicken

Nutrition

Calories: 450kcal | Carbohydrates: 50g | Protein: 35g | Fat: 15g | Sodium: 250mg

Hey there, friends! Avery here, from my little kitchen in Portland. Today, I’m sharing one of my absolute go-to recipes: Easy Lemon Pasta. When life gets hectic (and let’s be honest, it often does!), this is the dish I turn to. It’s quick, it’s comforting, and it’s bursting with bright, lemony flavor. And the best part? It’s ready in just 20 minutes and doesn’t require any heavy cream! This recipe is a testament to the fact that healthy, delicious food doesn’t have to be complicated or time-consuming. I’m so happy you are here to try it!

My journey into cooking started as a necessity, a way to reclaim my health and well-being. And I discovered that the simple act of creating a meal, of transforming humble ingredients into something nourishing and delicious, was incredibly grounding. This lemon pasta recipe embodies that philosophy perfectly. It’s about savoring simple pleasures and finding joy in the process. I hope you love it as much as I do!

Why You’ll Love This Lemon Pasta

Seriously, what’s not to love? This lemon pasta recipe is a winner for so many reasons. It’s become one of my favorite recipes dinner options when time is short, and the craving for something comforting hits hard.

• Quick & Easy: As the title suggests, it’s ready in just 20 minutes! Perfect for busy weeknights.
• No Cream Needed: It achieves a creamy texture without any heavy cream, making it a lighter and healthier option.
• Bright & Flavorful: The combination of lemon zest, lemon juice, garlic, and chili creates a vibrant and irresistible flavor profile.
• Versatile: It’s easily customizable with your favorite vegetables or protein.
• Plant Based Friendly: Omit the parmesan cheese and use a plant-based alternative to make this a completely plant based meal.

Ingredients for the Best Lemon Pasta

Here’s what you’ll need to whip up this delightful dish. Each ingredient plays a crucial role in creating the perfect balance of flavors.

• 12 ounces spaghetti (or another long pasta)
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic (grated or minced)
• 1 spicy red chili (chopped – or red pepper flakes)
• 1 large lemon (the grated zest and the juice (about 4 tablespoons or 60 ml))
• 1 cup reserved cooking pasta water (scoop it out just before draining the pasta)
• ½ cup parsley (chopped)
• ½ cup grated parmesan (or more to taste)
• ½ teaspoon salt (+ black pepper to taste)

How to Make Lemon Pasta: Step-by-Step Instructions

Let’s get cooking! Follow these simple steps, and you’ll have a delicious bowl of lemon pasta in no time. Remember, cooking is about experimentation and having fun. Don’t be afraid to adjust the seasonings to your liking.

1. Cook the pasta: Boil 12 ounces spaghetti in salted water, 2 minutes less than package time. This ensures the pasta is perfectly al dente.
2. Make the sauce: Sauté 2 cloves garlic, grated lemon zest, and 1 spicy red chili in 4 tablespoons extra virgin olive oil on low heat for 30–60 seconds. Be careful not to burn the garlic; we want it to infuse the oil with its flavor.
3. Add lemon juice: Turn off the heat and stir in the juice from 1 large lemon. The heat is off so the lemon juice stays bright and fresh.
4. Combine: Save 2 cups pasta water. Drain the pasta, add it to the skillet with 1 cup of the reserved cooking pasta water. Cook for 1 minute while stirring to release starch and make it creamy. The pasta water is the secret ingredient to a luscious, cream-free sauce!
5. Finish: Turn off the heat. Stir in ½ cup parsley and ½ cup grated parmesan (if using). Adjust salt and add more pasta water if the sauce is too dry.
6. Serve hot: Top with extra lemon zest and a sprinkle of parmesan (if using). Enjoy this light, creamy, and flavorful dish!

Pro Tips for the Perfect Lemon Pasta

Here are a few tricks I’ve learned over the years to elevate this recipe to the next level:

• Use Fresh Ingredients: The flavor of fresh lemon zest and juice is unbeatable. Avoid using bottled lemon juice if possible.
• Don’t Overcook the Garlic: Burnt garlic can ruin the entire dish. Keep the heat low and watch it carefully.
• Reserve Enough Pasta Water: Pasta water is liquid gold! It helps create a creamy sauce that clings to the pasta. Save at least 2 cups.
• Taste and Adjust: Taste the sauce and adjust the seasonings to your liking. Add more lemon juice for extra tang, or more chili for a spicier kick.
• Grate the Parmesan Finely: Finely grated parmesan melts more easily into the sauce, creating a smoother texture.

Common Mistakes to Avoid

Even the simplest recipes can have pitfalls. Here are a few common mistakes to avoid when making lemon pasta:

• Using Too Much Lemon Juice: Too much lemon juice can make the pasta taste sour. Start with less and add more to taste.
• Forgetting to Salt the Pasta Water: Salting the pasta water seasons the pasta from the inside out.
• Overcooking the Pasta: Overcooked pasta will be mushy and won’t hold the sauce well. Cook it al dente.
• Draining the Pasta Completely: Leaving a little bit of water clinging to the pasta helps the sauce adhere better.

Variations & Add-Ins

One of the things I love most about this recipe is how versatile it is. Feel free to experiment with different ingredients and make it your own!

• Add Vegetables: Sautéed spinach, asparagus, zucchini, or cherry tomatoes would be delicious additions.
• Add Protein: Grilled chicken, shrimp, or tofu would make this a more substantial meal.
• Use Different Herbs: Try adding fresh basil, oregano, or thyme instead of parsley.
• Add a Pinch of Red Pepper Flakes: For an extra kick of heat.
• Make it Vegan: Substitute the parmesan cheese with nutritional yeast or a plant-based parmesan alternative.

How to Store & Reheat Lemon Pasta

If you have leftovers (which is rare in my house!), here’s how to store and reheat them:

• Storage: Store the pasta in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the pasta in a skillet over low heat, adding a splash of water or broth to prevent it from drying out. You can also microwave it, but be careful not to overcook it.

Frequently Asked Questions (FAQ)

Here are some common questions I get asked about this recipe:

• Can I use dried herbs instead of fresh? Yes, you can, but fresh herbs will provide a brighter flavor. Use about 1 teaspoon of dried herbs for every tablespoon of fresh herbs.
• Can I use bottled lemon juice? Fresh lemon juice is always best, but bottled lemon juice can be used in a pinch.
• Can I make this recipe ahead of time? The sauce can be made ahead of time and stored in the refrigerator for up to 2 days. Cook the pasta just before serving.
• Can I freeze lemon pasta? I don’t recommend freezing lemon pasta, as the texture of the pasta and sauce may change.

Serving Suggestions

This lemon pasta is delicious on its own, but it also pairs well with a variety of sides:

• Salad: A simple green salad with a light vinaigrette.
• Bread: Crusty bread for soaking up the delicious sauce.
• Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts.

And there you have it! My Easy Lemon Pasta recipe, ready in just 20 minutes. I hope you enjoy making and eating it as much as I do. Remember, cooking is about more than just following a recipe. It’s about connecting with your food, nourishing your body, and finding joy in the process. Thank you for stopping by! If you try this pasta recipe, leave a comment below and let me know what you think. I’m happy you’re here! And if you’re looking for more easy healthy and delicious pasta recipes, be sure to check out our blog!

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Easy Lemon Pasta (No Cream!)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 350

A bright and flavorful lemon pasta dish that's quick to make and doesn't require any cream. Perfect for a light lunch or dinner!

Ingredients

Pasta

• 12 ounces spaghetti (or another long pasta)

Sauce

• 4 tablespoons extra virgin olive oil
• 2 cloves garlic (grated or minced)
• 1 spicy red chili (chopped - or red pepper flakes)
• 1 large lemon (the grated zest and the juice (about 4 tablespoons or 60 ml))
• 1 cup reserved cooking pasta water (scoop it out just before draining the pasta)
• 0.5 cup parsley (chopped)
• 0.5 cup grated parmesan (or more to taste)
• 0.5 teaspoon salt (+ black pepper to taste)

Instructions 

• Cook Pasta: Boil spaghetti in salted water, 2 minutes less than package time.
• Make Sauce: Sauté garlic, lemon zest, and chili in olive oil on low heat for 30–60 seconds.
• Add Lemon Juice: Turn off heat and stir in the lemon juice.
• Combine: Save pasta water. Drain pasta, add to skillet with 1 cup reserved water. Cook 1 minute while stirring.
• Finish: Turn off heat. Stir in parsley and parmesan. Adjust salt and add more water if dry.
• Serve hot: topped with lemon zest.

Notes

Adjust the amount of chili to your spice preference. For a richer flavor, add a knob of butter along with the parmesan.

Calories: 350kcal

Cost: $8

Course: Main Course

Cuisine: Italian

Keyword: lemon

Nutrition

Calories: 350kcal | Carbohydrates: 50g | Protein: 15g | Fat: 12g | Sodium: 300mg

Hey there, friends! Avery here, from my cozy kitchen in Portland. Today, I’m so excited to share a recipe that’s become a staple in our home: Creamy Lemon Orzo with Chicken. This isn’t just a meal; it’s a hug in a bowl—comforting, flavorful, and surprisingly simple to make. If you are looking for a weeknight dinner that feels special but doesn’t keep you chained to the stove, you’ve come to the right place.

My journey with food started out of necessity. After years of neglecting my health, I found solace and healing in the kitchen. This Creamy Lemon Orzo with Chicken is a reflection of that journey—a dish that nourishes both body and soul.

Why You’ll Love This Creamy Lemon Chicken Orzo

Let’s face it, life is busy. We need meals that are quick, easy, and satisfying. This Creamy Lemon Orzo with Chicken ticks all those boxes and more! Here’s why you’ll absolutely adore it:

• One-Pan Wonder: Fewer dishes mean more time for you. Everything cooks together in one skillet, making cleanup a breeze.
• Ready in Under 30 Minutes: From start to finish, this dish comes together in a flash. Perfect for those hectic weeknights.
• Incredibly Flavorful: The combination of lemon, garlic, and parmesan creates a bright, zesty flavor that’s irresistible.
• Customizable: Feel free to add your favorite veggies or swap out the chicken for shrimp or tofu. The possibilities are endless.
• Comfort Food with a Healthy Twist: The creamy sauce is made with Greek yogurt, adding a boost of protein and tanginess without all the extra fat.

This creamy lemon chicken orzo is truly a dish that delivers on flavor and convenience. It’s a recipe you’ll find yourself making again and again.

Ingredients for Creamy Lemon Orzo

Here’s what you’ll need to create this culinary masterpiece. I always encourage using the freshest ingredients you can find. It truly makes a difference in the final flavor!

• 1½ lb boneless, skinless chicken breast
• 1 Tbsp extra-virgin olive oil
• ½ yellow onion
• 3 cloves garlic
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp black pepper
• 2 cups chicken broth
• 1 cup orzo pasta, dry
• 2 cups baby spinach
• ¼ cup Greek yogurt
• ½ cup grated parmesan cheese
• 2-4 Tbsp lemon juice
• 1 tsp lemon zest

How to Make Creamy Lemon Orzo with Chicken: Step-by-Step

Now, let’s get cooking! Here’s how to bring this delicious dish to life:

1. Prep the Ingredients: Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic.
2. Sauté the Aromatics: Heat a large skillet over medium heat. Add the olive oil and heat until it shimmers. Add the onion. Sauté for 3-4 minutes until translucent.
3. Cook the Chicken: Add the chicken, garlic, and seasonings. Make sure the chicken is coated in the seasonings. Cook for 3-4 minutes on one side, undisturbed. Flip and cook another 3-4 minutes until fully cooked to an internal temperature of 165℉ (75°C).
4. Simmer the Orzo: Add the orzo pasta and chicken broth to the cooked chicken. Give it a good stir and bring to a boil. Lower heat and cover. Simmer on low heat for 12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
5. Finish the Dish: Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked. Cook time will vary a bit based on your pan and stovetop. At the end of cooking, stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Give it a taste and add more salt as needed.

And there you have it! A creamy, lemony, chicken-y delight ready to be devoured. It’s a simple recipe that gives you a lot of flavor and satisfaction.

Pro Tips for the Best Lemon Chicken Orzo

Here are a few tricks I’ve learned along the way to ensure your Creamy Lemon Orzo with Chicken is a total success:

• Don’t Overcook the Chicken: Overcooked chicken is dry and tough. Use a meat thermometer to ensure it reaches 165℉ (75°C) without overcooking.
• Toast the Orzo: For a nuttier flavor, toast the orzo in the skillet with the onion before adding the chicken broth.
• Use Fresh Lemon Juice: Bottled lemon juice just doesn’t compare to the bright, zesty flavor of fresh lemon juice.
• Grate Your Own Parmesan: Pre-grated parmesan cheese often contains cellulose, which can prevent it from melting properly. Grate your own for a smoother, creamier sauce.
• Stir Frequently: Stirring the orzo while it simmers prevents it from sticking to the bottom of the pan and ensures even cooking.

These pro tips will help you elevate this creamy lemon chicken orzo from good to great. If you are looking for an amazing dish, these tips will help you get there!

Common Mistakes to Avoid

We all make mistakes in the kitchen! Here are a few common pitfalls to watch out for when making Creamy Lemon Orzo with Chicken:

• Using Too Much Liquid: Adding too much chicken broth can result in a soupy dish. Start with the recommended amount and add more only if needed.
• Not Seasoning Properly: Seasoning is key to bringing out the flavors in this dish. Don’t be afraid to add salt, pepper, and other seasonings to taste.
• Overcooking the Orzo: Overcooked orzo is mushy and unappetizing. Cook it until it’s al dente, with a slight bite.
• Adding the Greek Yogurt Too Early: Adding the Greek yogurt while the dish is still hot can cause it to curdle. Stir it in at the very end, after turning off the heat.

Avoiding these mistakes will help you create a perfectly creamy and flavorful Lemon Chicken Orzo every time.

Variations and Substitutions

One of the best things about this recipe is how easily you can customize it to your liking. Here are a few ideas to get you started:

• Protein: Swap the chicken for shrimp, tofu, or sausage.
• Vegetables: Add your favorite veggies, such as broccoli, asparagus, peas, or sun-dried tomatoes.
• Cheese: Experiment with different cheeses, such as mozzarella, provolone, or feta.
• Herbs: Add fresh herbs, such as basil, parsley, or thyme, for extra flavor.
• Spice: Add a pinch of red pepper flakes for a little heat.

Feel free to get creative and make this dish your own! The possibilities are endless.

How to Store and Reheat

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply microwave until heated through or warm in a skillet over medium heat, adding a splash of chicken broth if needed to loosen the sauce. The dish does tend to thicken as it sits, so adding a little liquid when reheating helps restore its creamy consistency.

Frequently Asked Questions (FAQ)

• Can I use brown rice or another pasta instead of orzo? Yes, you can! Just be sure to adjust the cooking time accordingly. Brown rice will take longer to cook than orzo.
• Can I make this dish ahead of time? While it’s best served fresh, you can prepare the chicken and vegetables ahead of time and store them in the refrigerator. When you’re ready to cook, simply add them to the skillet with the orzo and chicken broth.
• Can I freeze this dish? I don’t recommend freezing it, as the orzo can become mushy when thawed.
• Is this dish gluten-free? No, orzo pasta contains gluten. However, you can use gluten-free orzo or another gluten-free pasta substitute.

Serving Suggestions

This Creamy Lemon Orzo with Chicken is delicious on its own, but it also pairs well with a variety of side dishes. Here are a few of my favorites:

• Garlic Bread: Perfect for soaking up all that creamy sauce.
• Roasted Vegetables: Broccoli, asparagus, or Brussels sprouts make a healthy and flavorful side.
• Side Salad: A simple green salad with a lemon vinaigrette complements the flavors of the orzo perfectly.

However you choose to serve it, I hope this Creamy Lemon Orzo with Chicken brings as much joy to your table as it does to mine. Happy cooking!

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Creamy Lemon Orzo with Chicken

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 450

This Creamy Lemon Orzo with Chicken is a quick and easy weeknight meal. The bright lemon flavor and creamy sauce make it a family favorite.

Ingredients

Ingredients

• 1.5 lb boneless, skinless chicken breast (cut into bite-sized pieces)
• 1 Tbsp extra-virgin olive oil
• 0.5 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 0.5 tsp kosher salt
• 0.25 tsp black pepper
• 2 cups chicken broth
• 1 cup orzo pasta, dry
• 2 cups baby spinach
• 0.25 cup Greek yogurt
• 0.5 cup grated parmesan cheese
• 2-4 Tbsp lemon juice
• 1 tsp lemon zest

Instructions 

• Cut the chicken into bite-sized pieces. Dice the onion and mince the garlic.
• Heat a large skillet over medium heat. Add the olive oil and saute the onion for 3-4 minutes until translucent.
• Add the chicken, garlic, and seasonings. Cook for 3-4 minutes on one side, flip and cook another 3-4 minutes until fully cooked.
• Add the orzo pasta and chicken broth. Bring to a boil, then lower heat, cover, and simmer for 12 minutes, stirring occasionally.
• Remove the lid and simmer another 2-4 minutes uncovered until orzo is cooked.
• Stir in the spinach until it wilts. Turn off heat and stir in the Greek yogurt, parmesan, lemon juice, and lemon zest. Season with salt as needed.

Notes

Add a pinch of red pepper flakes for a little heat.

Calories: 450kcal

Cost: $18

Course: Main Course

Cuisine: Italian

Keyword: chicken

Nutrition

Calories: 450kcal | Carbohydrates: 45g | Protein: 40g | Fat: 15g | Sodium: 600mg