Creamy Lemon Pasta with Chicken and Peas

Name: Creamy Lemon Pasta with Chicken and Peas
Prep time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 2 tbsp. olive oil; 12 oz. boneless, skinless chicken breasts, cut into 2-inch pieces; Kosher salt; Pepper; 1/4 c. fresh lemon juice; 4 c. low-sodium chicken broth; 12 oz. gemelli or other short pasta; 4 oz. cream cheese, at room temperature; 1 c. peas, thawed if frozen; 2 tsp. lemon zest; 1/2 c. finely grated Parmesan; 1 tbsp. finely chopped tarragon

By The Good Housekeeping Test KitchenPublished: Aug 17, 2018

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creamy lemon pasta with chicken and peas

Danielle Occhiogrosso Daly

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Yields:

4 serving(s)

Prep Time:

10 mins

Total Time:

25 mins

Cal/Serv:

675

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Even kids will be on board for this cheesy, garlicky pasta dinner.

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Ingredients

2 Tbsp.
olive oil
12 oz.
boneless, skinless chicken breasts, cut into 2-inch pieces
Kosher salt
Pepper
1/4 cup
fresh lemon juice
4 cups
low-sodium chicken broth
12 oz.
gemelli or other short pasta
4 oz.
cream cheese, at room temperature
1 cup
peas, thawed if frozen
2 tsp.
lemon zest
1/2 cup
finely grated Parmesan
1 Tbsp.
finely chopped tarragon

Directions

1. Step 1Heat oil in large, deep skillet on medium-high. Season chicken with 1/4 teaspoon each salt and pepper and cook until golden brown on all sides, 4 to 5 minutes; transfer to large bowl. Add lemon juice to pan, scraping up brown bits, then pour over chicken in bowl.
2. Step 2Add broth and pasta to skillet and bring to a boil. Reduce heat and simmer, stirring often, 10 minutes.
3. Step 3Return chicken (and any juices) to skillet and continue to cook until pasta is just tender, about 3 minutes.
4. Step 4Add cream cheese, stirring to melt, then fold in peas, lemon zest, Parmesan and tarragon.

Nutritional Information (per serving): About 675 calories, 23.5 g fat (9 g saturated), 41 g protein, 535 mg sodium, 75 g carb, 5 g fiber

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