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| Creamy Lemon Chicken with Pasta |
This easy, low-fat recipe has great Mediterranean flavors (lemon, tarragon, oregano, artichoke hearts) and really leaves you satisfied. For company, I've thinned the sauce with some chicken broth or white wine and served it over angel hair pasta for a more formal presentation. I created this because I wanted a recipe that uses the items I have in my pantry every day. This and a salad and you are done! You can use mostaccioli or another dry short pasta in place of the pipette, if desired.
Ingredients :
- 4 (6 ounce)s chicken breast halves
- 1 (14 ounce) can artichoke hearts, drained and quartered
- 1 (12 fluid ounce) can fat-free evaporated milk
- 1 (12 ounce) jar roasted red peppers, drained and chopped
- 1 (10.75 ounce) can 98% fat-free cream of mushroom soup
- 1 cup fat-free chicken broth
- 2 lemons, juiced
- ½ teaspoon oregano
- ½ teaspoon dried tarragon
- ¼ teaspoon red pepper flakes
- salt and ground black pepper to taste
- 2 cups pipette pasta
- 2 tablespoons grated Parmesan cheese
Instructions :
| Prep : 15M | Cook : 4 M | Ready in : 55M |
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Notes :
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