Lemon Dill Chicken Pasta

Quick-cooking chicken breast and tender pasta tossed in a bright, savory lemon-dill sauce, complemented by frozen green peas and a convenient Caesar salad.

• Prep: 14 min
• Cook: 12 min
• Total: 26 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy
• Cost: $3.29/serving

Dietary

• Nut-Free
• High-Protein

Tags

• quick
• savory

Ingredients

• 1.5 pound chicken breast (boneless, skinless, thinly sliced)
• 1 pound rotini pasta
• 1.5 tablespoon olive oil
• 1 yellow onion (medium, diced)
• 3 clove garlic (minced)
• 1.5 cup chicken broth (low-sodium)
• 1 lemon (zested and juiced)
• 0.25 cup fresh dill (chopped)
• 1.5 cup green peas (frozen)
• 1.5 teaspoon salt
• 0.5 teaspoon black pepper (freshly ground)
• 1 Caesar salad kit (10 ounce)
• 0.5 cup Parmesan cheese (grated, for serving)

Instructions

1. Bring a large pot of salted water to a boil over high heat. Add the rotini pasta and cook according to package directions until al dente, about 10-12 minutes.
2. While the pasta cooks, heat 1 1/2 tablespoons olive oil in a large skillet or non-stick pan over medium-high heat. Season the thinly sliced chicken breast with 1 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the hot skillet and cook for 3-4 minutes per side, until golden and cooked through. Remove the chicken from the skillet and set aside.
3. To the same skillet, add the diced yellow onion and cook for 2-3 minutes until softened. Stir in the minced garlic and cook for another 1 minute until fragrant.
4. Pour in the 1 1/2 cups low-sodium chicken broth and the juice of the lemon. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the fresh dill, lemon zest, and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Simmer for 2-3 minutes to allow the flavors to meld.
5. Once the pasta is cooked, drain it thoroughly. Add the drained pasta, frozen green peas, and cooked chicken back into the skillet with the sauce. Toss gently to combine, heating through for about 1-2 minutes until the peas are tender-crisp.
6. While the pasta cooks, prepare the Caesar salad. In a large bowl, combine the salad greens, croutons, and dressing from the Caesar salad kit. Toss until evenly coated. Set aside.
7. Serve the Lemon Dill Chicken Pasta immediately with the prepared Caesar salad on the side. If desired, sprinkle with grated Parmesan cheese before serving.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of extra chicken broth.

Nutrition (per serving)

• Calories: 506
• Protein: 42.3 g
• Carbohydrates: 58.8 g
• Fat: 4.5 g
• Fiber: 4.8 g
• Sodium: 600 mg
• Saturated Fat: 0.7 g
• Sugar: 5.8 g
• Cholesterol: 92 mg