One-Pan Lemon Chicken Pasta
15 min·Italian
One-Pan Lemon Chicken Pasta
Ingredients
Main
- 400g chicken breast cubed
- 2 tbsp butter
- 2 cloves of garlic, crushed
- 1 tbsp flour
- 2 1/2 cups Campbell's Real Stock Chicken
- 1/2 cup light cream
- 300g linguini
- 1 lemon zest
- 1 cup of fresh or thawed frozen peas
- 1 lemon juice
- basil leaves, to taste
- lemon slices, to taste
- parmesan, to taste
Instructions
6 steps
- 1
Melt 1 tbsp of butter in a large skillet or pot on medium-high heat. Brown the chicken but don't cook the whole way through. Remove chicken to a separate plate once golden brown.
- 2
Add in remaining butter. Once butter has melted, add garlic and cook until soft and fragrant. Add in the flour and cook (stir through for 1 min).
1 min - 3
Slowly whisk Campbell's Real Stock Chicken into the pot, followed by the cream until smooth.
- 4
Add chicken and pasta to the pot (snap pasta in half to fit). Bring to a slow boil and then reduce to a simmer. Cover and cook for 10-15 min or until pasta is cooked al dente.
10 min - 5
Add in peas, lemon juice and zest. Cook for 1 min.
1 min - 6
Serve and garnish with lemon slices, basil and parmesan.
Progress
0 / 6 steps
