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Lemon Chicken Primavera


“For added color, I garnish servings with lemon wedges and a sprig of dill.”

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  • 1 cup uncooked spiral pasta
  • 1 lb. boneless skinless chicken breasts cut into 2-in. strips
  • 1/2 cup chopped sweet red pepper
  • 2 garlic cloves, minced
  • 2 Tbsp. Canola oil
  • 2 Tbsp. all-purpose flour
  • 1-1/2 cups 2% milk
  • 2 cups frozen peas, thawed
  • 1 tsp. salt
  • 1 tsp. grated lemon peel
  • 1/2 tsp. dill weed
  • 1/4 tsp. pepper
  • 1/4 cup grated parmesan cheese
  • 2 Tbsp. minced fresh parsley


Servings 4


Step 1

Cook pasta according to package directions. Meanwhile, in a large skillet, sauté the chicken, red pepper, and garlic in oil until chicken juices run clear. Combine flour and milk until smooth; gradually stir into chicken mixture. Bring to a boil. Cook and stir for 2 minutes or until thickened.

Drain pasta. Add pasta, peas, salt, lemon peel, dill and pepper to pan. Cook and stir until heated through. Sprinkle with cheese and parsley.

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