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Skinny Lemon Chicken Pasta recipe is delicious enough for company and yet easy enough for a weeknight lighter meal. Tender chicken, artichoke hearts and peas are covered in a lemony garlic sauce. Serve with your favorite pasta, it is a favorite healthy decadent feast!

Skinny Lemon Chicken Pasta

Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6 -8 servings
Author Heather

Ingredients

  • 1 lb pasta of choice
  • 3 chicken breasts 2 1/2 lbs *cubed 1/2 inch pieces
  • 1/4 olive oil
  • 1 lb button mushrooms *sliced
  • 4 garlic cloves *2 tbsp minced or crushed
  • 2 tsp thyme
  • 2 tsp basil
  • 1/2 tsp onion powder
  • 1 1/2 tsp salt
  • 1/8 tsp black pepper
  • 1/2 cup all-purpose flour
  • 1 cup white wine
  • 2 cups chicken broth
  • Juice & zest of 2 lg lemons
  • 1 lb frozen peas
  • 2 16 oz cans artichoke hearts *drained & cut in half
  • Garnish with red pepper flakes

Instructions

  1. Cook pasta according to directions on package in a large salted pot of water.
  2. Meanwhile heat a large skillet over med/high heat. Add oil and cubed chicken. Sauté until almost cooked through, about 5-6 mins. Add sliced mushrooms and continue sautéing until mushrooms loose their moisture, about 6-7 mins. Add herbs, onion powder, salt, pepper and garlic. Continue cooking for another 1-2 mins. Sprinkle in flour and stir well allowing flour to absorb moisture. Add wine and chicken broth, continue continue cooking for another 4-5 mins stirring consistently. Add lemon zest and juice. Stirring consistently bring sauce to a simmer until thick, about 4 mins. Stir in frozen peas and artichoke hearts. Continue cooking for another 1-2 mins. Add cooked pasta and sprinkle with red pepper flakes.

Recipe Notes

*Please use as many organic ingredients as possible.* For Gluten-free option see tips above.