Lemon pepper chicken with agnolotti

Lemon pepper chicken with agnolotti

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Buy chicken in bulk and make meals to eat now or freeze for later.

The ingredient of Lemon pepper chicken with agnolotti

  1. 1 tablespoon olive oil
  2. 3 teaspoons lemon pepper seasoning
  3. 4 (150g each) chicken breast fillets, trimmed
  4. 375g packet fresh spinach and ricotta agnolotti pasta
  5. 40g butter
  6. 2 tablespoons fresh oregano leaves, chopped
  7. 2 tablespoons lemon juice
  8. Steamed green beans, to serve

The instruction how to make Lemon pepper chicken with agnolotti

  1. Combine oil and seasoning in a ceramic bowl. Add chicken. Turn to coat.
  2. Heat a frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.
  3. Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
  4. Add butter and oregano to frying pan. Cook, stirring, for 1 minute or until butter has melted and lightly browned. Add lemon juice. Cook, stirring, for 1 minute or until golden. Add pasta to butter mixture. Toss to coat.
  5. Slice chicken. Divide pasta mixture and chicken between plates. Serve with beans.

Nutritions of Lemon pepper chicken with agnolotti

fatContent: 417.533 calories
saturatedFatContent: 19 grams fat
carbohydrateContent: 9 grams saturated fat
sugarContent: 20 grams carbohydrates
fibreContent: 2 grams sugar
proteinContent:
cholesterolContent: 41 grams protein
sodiumContent: 124 milligrams cholesterol

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