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Highjacked! Lemon Chicken with Pasta

Hey everyone, it’s Nikki again… you know, Britt’s younger sister… I’m here for another hijacking. I really hope you enjoyed my last recipe… did ya, did ya?

So last week I did a lot of random cooking because my BF was being a jerk playing golf A LOT… I needed to keep myself busy… and make him jealous that he missed such a fabulous dinner. Hehehe!

So I made Lemon Chicken with a simple pasta side dish. The chicken recipe was adapted from Kraft and the pasta… I pretty much just made it up!

Lemon Chicken with Pasta

2 large lemons, divided
1 or 2 large boneless skinless chicken breast halves (I got mine for a local butcher so it was HUGE)
1/4 cup low fat Mayonnaise
3 cups bread crumbs (depends on how many pieces of chicken you ended up with)
2 tbsp olive oil
1 tsp dried Parsley
1 tsp paprika
1/2 cup chicken broth
1 tbsp butter

2 large tomatoes, diced
a couple handfuls of spinach, chopped
2 gloves garlic. Chopped
1 tbsp olive oil
¼ cup parmesan cheese
2 cups cooked spaghetti noodles
¼ cup reserved pasta water

First, start the spaghetti on medium low heat, or as per package instructions.


Cut 4 Slices from one lemon, set aside. Squeeze juice from lemon into a bowl, set aside.

Pound out your chicken with a meat mallet until desired thickness. Mine doesn’t look very pretty since I have to use a rolling pin…. (note: buy a meat mallet…)

Mix the parsley and paprikia in with the bread crumbs. Coat chicken in mayo and dip in crumbs until well coated. Continue until all the chicken is coated, and discard remain break crumb mixture.

Heat oil in a skillet on Medium heat. Add chicken, cook each side 5 min or until done. Put on a plate and cover with tinfoil to keep warm.

While remaining chicken is cooking chop up the tomatoes, spinach and garlic. Heat oil in skillet over medium heat, place tomatoes in first, cook 2 min until juices come out. Add in garlic and spinach cook until spinach is wilted, adding pasta water as needed to make a base. Toss with pasta add parmesan and set aside.

Add lemon juice and broth to skillet; cook on medium-high heat 6 to 8 min. or until slightly reduced, stirring occasionally. Add butter, and lemon slices; cook and stir on low heat 3 to 4 min. and lemons are heated through. If you would like it a little thicker mix in a little bit on water and cornstarch. Serve over chicken.

The chicken was pretty easy to make, but a little time consuming. And I’m not gonna lie… I had to start the lemon sauce over again because I burned it! lol… So if you are a klutz like me, make sure you have lots of lemons on hand.

This recipe has very little ingredient and only took about an hour to throw together, but for some reason I had a hard time with the lemon sauce. I might try more of a “Chinese style” next time.

This recipe on a scale of 1–10 (10 being very difficult) I’d give it a 4.

Well, thanks for listening to me… again…  and hopefully you enjoy this recipe.

What recipe would you like to see next? I’m open and taking suggestions!! 🙂

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