Best 3 Lemon Chicken Primavera Recipes

Welcome to the ultimate guide to creating a tantalizing and flavorful dish that will please even the most discerning palates: Lemon Chicken Primavera. This delectable recipe combines the succulent taste of chicken with the vibrant flavors of fresh spring vegetables, all bathed in a zesty lemon sauce. Get ready to embark on a culinary adventure as we guide you through the ingredients, cooking techniques, and presentation tips to elevate your dinner table to new heights.

Here are our top 3 tried and tested recipes!

LEMON CHICKEN PRIMAVERA

Lemon Chicken Primavera image

Enjoy this chicken pasta dinner made ready in just 25 minutes! Perfect if you love Italian cuisine.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 12

Ingredients

12 oz uncooked fettuccine
1 tablespoon olive oil
2 cloves garlic, finely chopped
1 package (9 oz) frozen grilled or cooked chicken breast strips
1 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces
1 1/2 cups ready-to-eat baby-cut carrots, quartered lengthwise
1 teaspoon lemon-pepper seasoning
2 cups chicken broth
2 tablespoons cornstarch
2 tablespoons chopped fresh basil
2 teaspoons grated lemon peel
1/3 cup shredded Parmesan cheese (1 1/3 oz)

Steps:

Cook and drain fettuccine as directed on package; cover to keep warm.
Meanwhile, in 10-inch skillet, heat oil over medium-high heat. Add garlic; cook and stir 30 to 60 seconds or until softened. Stir in chicken, asparagus, carrots and lemon-pepper seasoning. Reserve 1/4 cup of the broth; stir remaining broth into chicken mixture. Heat to boiling. Reduce heat to medium; cover and cook 5 minutes, stirring occasionally, until chicken is thoroughly heated and vegetables are crisp-tender.
In small bowl, blend reserved 1/4 cup broth and the cornstarch until smooth. Add to skillet; cook and stir until thickened. Stir in basil and lemon peel. Spoon chicken mixture over fettuccine; toss to coat. Sprinkle cheese over individual servings.

Nutrition Facts : Calories 350, Carbohydrate 46 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1010 mg, Sugar 3 g, TransFat 0 g

LEMON CHICKEN PRIMAVERA

Lemon Chicken Primavera image

I found this recipe in a booklet I picked up at the grocery store. I adapted it to a lower sodium recipe because the original recipe had 1000 mg. of sodium. Which I think is an insane amount of sodium.

Provided by Becky in Wisconsin

Categories Chicken Breast

Time 35m

Yield 1 1/2 Cups, 4 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups baby carrots, quartered lengthwise
1 lb asparagus spear, trimmed and cut into 1 1/2 in. piece
8 ounces fettuccine pasta, whole wheat is preferred
2 cups unsalted chicken stock
2 tablespoons cornstarch
1 teaspoon lemon pepper
1/2 teaspoon garlic powder
1 lb boneless skinless chicken breast, cut into strips
2 teaspoons dried basil
2 teaspoons lemon peel, grated, fresh

Steps:

Steam carrots and asparagus together until tender. Try not to overcook. Keep warm.
Cook the whole wheat fettucine according to package directions. Try to time this to get done when the chicken is done cooking.
Blend together the chicken stock, corn starch, lemon pepper and garlic powder in a bowl and set aside.
Cook chicken breast strips until no longer pink. Approximately 8 minutes.
Pour the chicken stock mixture into pan and boil until it starts to thicken. Add in the fettucine, asparagus, and carrots. Stir well.
When all combined stir in the basil and lemon peel. Cook an additional minute. And serve.
You can sprinkle parmesan cheese on top of each serving if desired. Just know that the parmesan is not figured into the nutrition info listed.

LEMON HERB CHICKEN PRIMAVERA

Lemon Herb Chicken Primavera image

Make and share this Lemon Herb Chicken Primavera recipe from Food.com.

Provided by Punky Julster

Categories Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

4 boneless chicken breast halves
1/8 teaspoon garlic powder
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup milk
1 tablespoon lemon juice
1/4 teaspoon dried basil leaves, crushed
1 (16 ounce) bag frozen mixed vegetables (broccoli, cauliflower,carrots)

Steps:

Sprinkle chicken with garlic.
Spray skillet with vegetable cooking spray and heat 1 minute.
Add chicken and cook until browned.
Add soup, milk, lemon juice, basil and vegetables.
Heat to a boil.
Cover and cook over low heat 10 minutes or until done.
Serve with rice or hot noodles.

Tips:

To save time, use pre-cooked chicken or rotisserie chicken.
For a vegetarian version of this dish, omit the chicken and add extra vegetables, such as bell peppers, mushrooms, or zucchini.
If you don't have white wine on hand, you can substitute chicken broth or vegetable broth.
To make the sauce creamier, add a dollop of heavy cream or sour cream.
Serve over rice, pasta, or quinoa for a complete meal.

Conclusion:

Lemon Chicken Primavera is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and healthy vegetables, and it can be easily customized to your liking. Whether you are a novice cook or an experienced chef, this recipe is sure to be a hit. So next time you are looking for a quick and tasty meal, give Lemon Chicken Primavera a try!