How to Make Lemon Pepper Chicken with Pasta Tonight!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is lower in calories and dairy-free.

chicken breast

🥗Healthier: turkey breast

💰Cheaper: chicken thighs

Turkey is leaner, while thighs are more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers similar health benefits, while canola is cheaper.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free, while margarine is less expensive.

Butterfly the large chicken breast and flatten it with plastic wrap.

Coat the chicken pieces with a mixture of 2 cups of all-purpose flour, salt, and black pepper.

Heat olive oil and 2 tablespoons of butter in a skillet over medium heat until melted.

Add minced garlic to the oil and butter mixture and stir.

Add about 1 tablespoon of better than bouillon chicken base to the skillet.

Add halved pearl onions to the skillet and soften for about a minute.

Add lemon zest and crushed red pepper to the skillet.

Coat the chicken pieces in flour, tapping off excess, and add to the skillet, pressing down to create a crust.

Squeeze the juice of the lemon over the chicken in the skillet.

Cook the chicken for about 5-7 minutes, flipping to ensure both sides are browned.

Reserve 2 cups of pasta water before draining the pasta.

Add black pepper and Italian seasoning to the skillet, letting it boil for a couple of minutes to thicken the sauce.

Add fresh basil to the sauce before removing the chicken from the skillet.

Place the cooked chicken on a plate and set aside.

Add olive oil and butter to the drained pasta, stirring to coat.

Add more better than bouillon chicken to the pasta for flavor.

Stir in 1/2 cup of frozen peas and carrots, parsley, and more Italian seasoning into the pasta.

Add 1/2 cup of shaved or grated parmigiano-reggiano cheese to the pasta and stir to combine.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens