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Lemon pepper chicken with agnolotti

  • 0:15 Prep
  • 0:15 Cook
  • 4 Servings


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


  • 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.

Source: taste.com.au


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