Lemon Chicken Pasta with Red Bell Peppers and Mushr

Name: Lemon Chicken Pasta with Red Bell Peppers and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 13 boxes Cooked Spaghetti Drizzled With Olive Oil And 1/4 Cup Of Parmesan Cheese; 3 whole Boneless, Skinless Chicken Breasts; 1 whole Small Onion, Chopped; 1 teaspoon Garlic, Chopped; 1 whole Red Bell Pepper, chopped; 1/2 cups Olive Oil For Sauteing; 1 whole Lemon; 1 can (4 Oz. Can) Mushrooms; 2 teaspoons Mrs. Dash Or Penzeys Mural Of Flavor; 2 dashes Kosher Or Sea Salt; 2 dashes Freshly Ground Pepper

Servings: persons

13 boxes Cooked Spaghetti Drizzled With Olive Oil And 1/4 Cup Of Parmesan Cheese
3 whole Boneless, Skinless Chicken Breasts
1 whole Small Onion, Chopped
1 teaspoon Garlic, Chopped
1 whole Red Bell Pepper, chopped
1/2 cups Olive Oil For Sauteing
1 whole Lemon
1 can (4 Oz. Can) Mushrooms
2 teaspoons Mrs. Dash Or Penzeys Mural Of Flavor
2 dashes Kosher Or Sea Salt
2 dashes Freshly Ground Pepper

1
In a large skillet, saute onions, garlic and red bell pepper in olive oil until onions are transparent and red bell pepper still has a little firmness to it.
2
Sprinkle with sea salt, Mrs.
3
Dash (or Penzeys Mural of Flavor) and cracked black pepper.
4
(Or use any other seasoning you love.
5
I think garlic pepper would be good, too.)
6
Remove from the skillet and set aside.
7
Cut chicken into 2 x 2 chunks and saute in olive oil.
8
Sprinkle with seasonings.
9
Once the chicken is almost fully cooked, cut your lemon in half and squeeze the juice onto your chicken.
10
(Tip: put the lemon in hot water for 10 minutes and roll in your palms to extract the most juice.)
11
Add mushrooms and saute until warm.
12
Combine the red pepper and onions with the chicken until reheated.
13
Put down some spaghetti on a plate and then scoop out the chicken on the top.
14
Bon appetit!

3326

kcal

Calories

358

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 13 boxes Cooked Spaghetti Drizzled With Olive Oil And 1/4 Cup Of Parmesan Cheese, 3 whole Boneless, Skinless Chicken Breasts, 1 whole Small Onion, Chopped, 1 teaspoon Garlic, Chopped, and more.

Yes, Lemon Chicken Pasta with Red Bell Peppers and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lemon Chicken Pasta with Red Bell Peppers and Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions