Pasta with Lemon-Peppered Chicken

1 pound / 454 g Skinless, Boneless Chicken Breasts, cut into 1/2-inch / 1-cm strips
2 teas. / 30 mL Watkins Cracked Black Pepper
1-1/2 teas. / 7.5 mL Watkins Liquid Garlic Spice
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed Oil
1-1/2 Cups / 375 mL Water
2 Tbsp. / 30 mL Watkins Chicken Soup Base
1-1/2 Tbsp. / 25 mL Fresh Lemon Juice, or to taste
12 oz. / 340 g Dry Linguine or Fettuccine
1/4 Cup / 60 mL Finely Grated Parmesan Cheese

Toss the chicken with the cracked pepper and Garlic Liquid Spice. Marinate, covered and refrigerated, for at least one hour or as long as overnight.

When ready to serve, bring water to boil to cook pasta. Heat olive oil in a sauté pan over medium-high heat. Add chicken and lightly brown on all sides, about 3 minutes. Add the water, soup base and lemon juice. Reduce heat to a simmer and cook for about 8 minutes.

Cook pasta; drain and toss with chicken. Serve dish hot, passing Parmesan cheese separately. Garnish with lemon wedges and fresh parsley. Makes 6 servings.

Nutritional Information Per Serving:
Calories 370, Protein 27g, Carbohydrates 44g, Sodium 400mg, Fat 9g, Saturated Fat 2g, Cholesterol 46mg, Dietary Fiber 3g

Order Watkins Products Here

Back to My Front Page | Back to Recipes

Email: sue@cinnamonsue.com
website: www.cinnamonsue.com

© Copyright 2006 The Rising Stars Team

The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.