Lemon Pepper Linguini with Chicken and Veggies
Lemon Pepper Chicken Linguini is a light pasta dish with refreshing ingredients that tastes great hot or cold and can be enjoyed any time of the year.
Servings: 6 people
Calories: 256kcal
Equipment
- 6-quart sauce pot
- Large saute pan
- 2 medium bowls
- Cutting board and knife
Ingredients
- ½ pound linguini
Chicken
- 2 each chicken breast cubed
- 2 tbsp flour
- 2 tsp lemon pepper
Veggies
- 2 cups mushrooms sliced
- 1 each zucchini or yellow squash sliced in half moons
- 2 tbsp yellow onion fine chopped
- 1 can artichoke hearts drained and chopped
- 2 each roma tomatoes fine chopped
- 3 handfuls spinach kale and/or baby chard
Sauce:
- 1 each lemon zest and juice
- 1 tbsp parsley chopped
- 1 tbsp garlic fresh, minced
- 3 tbsp capers
- ¼ tsp red pepper flakes optional
- ¼ tsp black pepper
- ¼ tsp sea salt
Other ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- ½ cup reserved pasta water
- 1/3 cup Parmesan cheese shredded
Instructions
- Cook linguini according to package instructions until al dente, about 10 minutes.
- Combine sauce ingredients and prepare vegetables.
- Once linguini is cooked, drain, reserving ½ cup of the pasta water, and stir linguini into sauce. Set aside.
- In a medium bowl, combine flour and lemon pepper, cut up chicken. Toss chicken in the flour and lemon pepper.
- Heat a large sauté pan on medium heat, add oil and chicken, brown chicken, about 5 minutes.
- Add mushrooms, zucchini, and onions, sauté until mushrooms are brown, zucchini has softened, and onions are translucent, about 3 minutes.
- Add artichoke hearts, tomatoes, spinach, butter, reserved pasta water, and linguini with sauce. Stir and cook until spinach is wilted and everything is nice and hot, about 2 minuutes.
- Serve and top with Parmesan cheese.
- Enjoy!
Notes
Using a nonstick sauté pan versus a stainless-steel pan:
A nonstick pan will ensure nothing sticks to the bottom, but the chicken and veggies won’t brown as well.
A stainless-steel pan will create a brown layer on the bottom of the pan that can easily be scraped up when the liquid is added and enhance the flavor of the dish.
My preference is stainless steel, but a nonstick has the benefit of not having to scrape or scrub the pan.
A nonstick pan will ensure nothing sticks to the bottom, but the chicken and veggies won’t brown as well.
A stainless-steel pan will create a brown layer on the bottom of the pan that can easily be scraped up when the liquid is added and enhance the flavor of the dish.
My preference is stainless steel, but a nonstick has the benefit of not having to scrape or scrub the pan.
Nutrition
Calories: 256kcal | Carbohydrates: 35g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 480mg | Potassium: 308mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1602IU | Vitamin C: 7mg | Calcium: 100mg | Iron: 1mg