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Print this Recipe    Lemon Pasta

LEMON CHICKEN WITH PASTA

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 tablespoons lemon juice, divided
1 tablespoon minced parsley
About 2 tablespoons Parmesan cheese or to taste
2 Roma tomatoes, chopped

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.

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