Description
Discover how to make a flavorful Lemon Herb Chicken Pasta dish that will tantalize your taste buds. This easy recipe is perfect for a delicious family meal.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil (15 ml)
- 2 cloves garlic, minced
- 1 teaspoon dried oregano (5 ml)
- 1 teaspoon dried basil (5 ml)
- 1 teaspoon dried thyme (5 ml)
- Salt, to taste
- Black pepper, to taste
- 8 ounces linguine or spaghetti (227 g)
- 1 lemon, zested and juiced
- 1 cup chicken broth (240 ml)
- 1/2 cup coconut cream (120 ml)
- 1/2 cup grated dairy-free cheese (50 g)
- 2 tablespoons chopped fresh parsley (30 ml)
- 1 cup cherry tomatoes, halved (150 g)
- 1 cup baby spinach leaves (30 g)
Instructions
- Season the chicken breasts with salt, black pepper, oregano, basil, and thyme.
- Heat olive oil in a large skillet over medium heat.
- Add the chicken breasts to the skillet and cook for 5-7 minutes on each side until cooked through.
- Remove the chicken from the skillet and set aside to rest.
- In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
- Pour in the chicken broth, lemon zest, and lemon juice.
- Stir in the heavy cream and bring the mixture to a gentle simmer.
- Cook the linguine or spaghetti according to package instructions; drain.
- Slice the cooked chicken breasts into thin strips.
- Add the sliced chicken, cherry tomatoes, and spinach to the skillet.
- Stir to combine and let the mixture cook for 2-3 minutes.
- Add the cooked pasta to the skillet and toss to coat with the sauce.
- Stir in the grated Parmesan cheese until melted and well combined.
- Season with additional salt and black pepper, if needed.
- Sprinkle chopped fresh parsley over the pasta before serving.
Notes
- Use whole wheat linguine or spaghetti for a healthier option.
- Substitute coconut cream with low-fat Greek yogurt for a lighter sauce.
- Add sliced mushrooms for extra flavor and texture.
