Lemon Chicken Pasta - Kraft Recipes Top
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Lemon Chicken Pasta

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  • Prep: (Can be done well ahead of cooking.) Dice bell peppers into 1/2-inch or smaller pieces. Julienne squash and zucchini about the size of a shoestring potato about 1 to 2 inches long. Cut chicken breasts into 1 inch cubes or chunks.
  • Cook: In a large pot set water to boil. Add pasta when water is boiling and set timer for half the recommended cooking time (10 - 12 min.)
  • While pasta is cooking, heat a large deep skillet (preferably nonstick) to medium high. Add olive oil when warm. Add chicken chunks and sprinkle with seasonings. Add chopped bell peppers. Stir chicken periodically until cooked through and starting to brown (10-15 minutes). Drain pasta when timer goes off.
  • When chicken is brown, add the chicken broth and soup. Simmer for 1 to 2 minutes stirring to combine. Add chopped vegetables. Simmer covered for 5 minutes. Add cooked pasta to skillet. Simmer uncovered the remaining half of the pasta cook time.

Special Equipment Needed


Serve with crusty bread and a nice spinach salad. Makes a great summertime dish. Sauce will thicken. Add more vegetables to stretch the recipe. English peas, green beans, chopped cauliflower, and broccoli also work well. Mix and match to find your favorite combination.

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