One Pan Lemon Chicken Pasta Recipe
- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
400g Chicken Breast cubed
2 tbsp butter
2 cloves of garlic, crushed
1 tbsp flour
2 ½ cups Campbell’s Real Stock Chicken Unsalted
½ cup light cream
300g linguini
1 lemon, zest and juice
1 cup of fresh or thawed frozen peas
Optional Garnishes: Basil leaves, lemon slices & parmesan to taste
STEP 1 Melt 1 tbsp of butter in 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.
STEP 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).
STEP 3 Slowly whisk Campbell’s Real Stock Chicken Unsalted into the pot, followed by the cream until smooth.
STEP 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.
STEP 5 Add in peas, lemon juice and zest. Cook for 1 min.
STEP 6 Serve and garnish with lemon slices, basil and parmesan.
