Lemon Chicken with Pasta
Ingredients
- 1/2 pound small pasta shells
- 1/4 cup Italian-seasoned dry bread crumbs
- 1/2 teaspoon garlic pepper
- 1/2 teaspoon garlic salt
- 3/4 pound chicken tenderloins
- Nonstick cooking spray
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 tablespoon all-purpose flour
- 1 cup chicken broth
- 4 tablespoon lemon juice, divided
- 1 tablespoon minced parsley
- About 2 tablespoons Parmesan cheese or to taste
- 2 Roma tomatoes, chopped
Instructions
Cook pasta in a large pot according to package directions. Meanwhile, in large plastic bag, combine bread crumbs, garlic pepper and garlic salt; shake well. Add chicken; toss until well coated. Remove chicken and shake off excess crumbs. Coat a large skillet with cooking spray. Add olive oil and heat over medium heat. Add chicken. Cook on one side until lightly browned, about 5 minutes. Turn chicken over and brown other side. Chicken should be cooked through. Remove chicken; set aside and keep warm. Add butter to skillet. When butter has melted, add onion; cook, stirring, until onion is soft. Stir in flour. Cook, stirring, until flour is incorporated, about 1 minute. Add chicken broth and 2 tablespoons lemon juice. Bring to a boil, stirring constantly. Return chicken to skillet. Reduce heat to low and cook 5 minutes, adding remaining 2 tablespoons lemon juice and parsley. Drain cooked pasta from pot. Return pasta to warm pot. Add chicken pieces and sauce; toss until pasta is well coated. Sprinkle with Parmesan cheese. Divide between 2 plates; sprinkle with chopped tomatoes. Makes 2 servings.