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    • #289004

      Lemon Chicken Skillet Dinner
      2 tbs olive oil
      4 boneless, skinless chicken breasts cut into 2-in pieces
      salt and pepper
      1/4 cup lemon juice
      4 cups chicken broth (homemade is best, but purchased is okay)
      12-oz pkg veggie rotini
      4-oz cream cheese, cubed, at room temperature
      1 cup frozen peas
      2 tsp lemon zest
      1/2 cup parmesan cheese, grated
      1 tbs tarragon
      Heat the oil in a large, deep skillet on medium-high heat.

      Season the chicken with 1/4 tsp each salt and pepper. Cook until golden brown on all sides. Transfer to a large bowl.


      Add lemon juice to pan and scrape up all browned bits, then pour over chicken.
      Add broth and pasta to skillet. Bring to a boil, reduce heat and simmer for 10 minutes.
      Dump the chicken and all juices back into the skillet and continue to cook for about 3 min.
      Add cream cheese, stirring until melted. Fold in peas, parmesan, and tarragon.

      Continue heating to blend ingredients for up to 3 min if on reduced heat. Or cover, remove from heat, and allow to finish letting it set for 5 min. Serves 4-6

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