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Creamy Herbed Lemon Chicken Spaghetti

Creamy Herbed Lemon Chicken Spaghetti

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with Peas & Chili Flakes

Yield: 2

Hello Fresh

Simple, flavorful, and elegant, this 30-minute weeknight-friendly dish has it all. You’ll place golden seared chicken cutlets seasoned with Italian spices atop al dente spaghetti dotted with sweet green peas, all coated in a creamy homemade lemon sauce with a sprinkle of chili flakes. It’s hearty yet light, and guaranteed to put a smile on any pasta-lover’s face. Prep: 5 Cook: 30

  • 1clove garlic
  • 12oz chicken cutlets
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 1TBS Italian seasoning
  • 1TBS flour
  • 4oz cream sauce base
  • 4oz peas
  • salt & pepper
  • cooking oil
  • butter


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Peel and mince or grate garlic. Zest and quarter lemon.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook until al dente, 9-11 minutes.

Reserve ½ cup pasta cooking water, then drain. (Keep empty pot handy for Step 4.)

Cook chicken:

Pat chicken dry with paper towels. Place between two large pieces of plastic wrap and pound with a mallet or rolling pin until chicken is about ½ inch thick. Season with Italian Seasoning, salt, and pepper.

Place flour on a plate. Working one piece at a time, press chicken into flour until fully coated, then shake off any excess.

Heat a large drizzle of oil in a large pan over medium-high heat. Add chicken, cook until browned and cooked through, 3- to 5 minutes per side. Transfer to a cutting board.

Tip: Cook in batches, if necessary, lower heat if chicken browns too quickly.

Make sauce:

Heat 1 TBS butter in pot used for pasta over medium heat. Add garlic, half the lemon zest, and a pinch of chili flakes if desired. Cook, stirring, until fragrant, for about 30 seconds.

Stir in cream sauce base and juice from two lemon wedges. Cook, stirring constantly, until sauce thickens, 1- to 2 minutes. Taste and season with salt and pepper.

Toss pasta:

Add drained spaghetti and peas to pot with sauce and toss until evenly coated.

Tip: If needed, stir in pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.

Finish & serve:

Slice chicken crosswise if desired.

Divide pasta between bowls and top with chicken. Sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

Lemon Roasted Chicken Breasts with Cauliflower & Peppers

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Yield: 4

Adapted from: WaPo

Lemon Roasted Chicken with Cauliflower and Peppers. You can use just about any crunchy vegetables in place of the cauliflower and peppers. The simple, aromatic seasonings used on both the vegetables and chicken are what really carry the day and make the dish so adaptable.

Note: The skin comes out flabby, better to use boneless, skinless breasts.
Prep: 20 Cook: 35

  • 1medium head cauliflower, trimmed and cut into 1½-inch florets (5½ cups)
  • 1red bell pepper, seeded and cut into chunks similar to the florets
  • 1green bell pepper, seeded and cut into chunks similar to the florets
  • 3TBS olive oil, divided
  • ½tsp fine salt, divided
  • ¼tsp freshly ground black pepper, divided
  • 4garlic cloves, minced or finely grated
  • 1TBS finely chopped fresh rosemary
  • 1½tsp finely grated lemon zest (from 1 lemon)
  • 4boneless, skinless chicken breasts (3 lb total) or bone-in, skin-on
  • 2TBS fresh lemon juice (from the same lemon)
  • 8large pitted green olives, such as Castelvetrano, sliced (¼ cup)

Position a rack in the top third of the oven and preheat to 425°F.

In a 9-by-13-by-2-inch ovenproof baking dish, toss the cauliflower and bell peppers with 1 TBS of the olive oil, ¼ tsp salt and ⅛ tsp black pepper.

In a small bowl, combine the garlic, the remaining 2 TBS of olive oil, the rosemary, lemon zest, and the remaining ¼ tsp of salt and ⅛ tsp of black pepper.

Arrange the chicken in the baking dish, nestling the pieces into the vegetables. It’s okay if the chicken is resting on top of some of the vegetables. Rub the garlic mixture all over each piece of chicken, including under the skin if using bone in, skin on breasts.

Transfer the dish to the oven and roast for 30 to 35 minutes, or until the internal temperature of the chicken reaches 165°F on an instant-read thermometer inserted in the thickest part of the breast away from the bone, and the vegetables are tender.

Drizzle everything with lemon juice and scatter the olives on top. Divide the chicken among plates, then stir the vegetables in the pan with the accumulated juices and divide among the plates. Serve right away, removing the chicken skin, if desired, right before serving.

Linguini Lemon Parmesan with Chicken

Linguini Lemon Parmesan with Chicken

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Yield: 2

Scott Nowell

Linguini noodles in a lemon parmesan sauce with roasted zucchini, Roma tomato, spinach, then topped with parmesan and parsley. Copycat version of Noodles & Co, LEANguini Lemon Parmesan.

  • 6-8oz chicken breast, split in half horizontally to form two paillards
  • salt & pepper
  • 5-6oz linguini
  • 1Roma tomato, seeded and diced small, ¼-inch
  • ½zucchini, seeded and diced small, ¼-inch
  • 2oz baby spinach chopped

Sauce:

  • ½cup parmesan cheese, shredded
  • 2tsp parsley, minced
  • ½cup heavy cream
  • 2tsp fresh lemon juice
  • zest of ½ lemon


Linguini:

Cook the linguini to barely al dente, reserve ½ cup of pasta cooking water, drain, and set aside.

Chicken:

Season chicken paillards with salt and pepper on both sides.

Add 1 TBS olive oil to a medium skillet over medium heat.

Add chicken to skillet and cook for 2-3 per side until almost done, 150°F. Set aside

Sauce:

Melt the butter in the skillet over medium heat.

Add the garlic, zucchini and spinach and cook for a minute.

Pour in the cream, lemon juice and zest.

Bring to a simmer and cook for a few minutes or until the sauce coats the back of a spoon. Reduce the heat, then add the Parmesan, parsley and the linguini to the skillet and mix to coat. If the linguini needs more time, add some of the reserved pasta cooking water and cook until linguini is done.

Finish:

Return the chicken to the skillet and coat with sauce.

Season to taste with salt and pepper.

Serve.

Pasta, Dijon Onion Crunch Salmon

Pasta, Dijon Onion Crunch Salmon

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with Lemony Broccoli Spaghetti

Yield: 2

Adapted from: Hello Fresh

Salmon brushed with mustard, melty Italian blend cheeses and crispy fried onions. Add a lemony, extra creamy broccoli spaghetti on the side
Prep: 10 Cook: 35

  • 8oz broccoli florets
  • 1lemon
  • 1tsp garlic powder
  • 2TBS cream cheese
  • 1oz crispy fried onions
  • ½cup Italian cheese blend
  • 6oz spaghetti
  • 10oz salmon
  • 2tsp Dijon mustard
  • 1oz cheese roux concentrate
  • 2TBS garlic herb butter
  • 1tsp chili flakes
  • salt & pepper
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 425°F. Bring a large pot of heavily salted water to a boil. Wash and dry produce.

Cut broccoli into bite-size pieces. Finely crush crispy onions in their package

Tip: Once crushed, crispy onions should resemble breadcrumbs.

Roughly chop half the Italian cheese blend. Zest and quarter lemon.

Cook pasta & broccoli:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, 7 minutes.

Add broccoli to pot with pasta and cook until broccoli is bright green and tender, and pasta is al dente, 2- to 4-minutes more.

Reserve 1½ cups pasta cooking water, then drain. (Keep empty pot handy for making sauce.)

Cook salmon:

While pasta cooks, in a small bowl, combine crispy onions and chopped cheese.

Pat salmon dry with paper towels and season all over with half the garlic powder (you’ll use the rest in the next step), salt, and pepper. Place salmon, skin side down, on an oiled baking sheet, evenly brush top with mustard. Mound with crispy onion mixture, pressing lightly to adhere. (No need to coat the undersides.)

Roast salmon on top rack until crust is golden and salmon is cooked through, 8-10 minutes.

Start sauce:

Heat empty pot used for pasta over medium heat. Add 1 cup reserved pasta cooking water, cheese roux, and remaining garlic powder and whisk until combined. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in cream cheese until melted and combined, 1 minute.

Finish sauce & pasta:

To pot with sauce, add drained spaghetti and broccoli, garlic herb butter, half the lemon zest, remaining Italian cheese blend, 1 TBS plain butter, a big squeeze of lemon juice, and a pinch of chili flakes. Cook, stirring, until butter melts and pasta is coated in a creamy sauce, 1 minute.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Taste and season with salt, pepper, and more lemon juice if desired.

Serve:

Divide pasta between bowls. Top with salmon and sprinkle with remaining lemon zest and a pinch of chili flakes if desired. Serve with remaining lemon wedges on the side.

Garlic Herb Butter–Basted Scallops

Garlic Herb Butter–Basted Scallops

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with Spaghetti & Burst Grape Tomatoes

Yield: 2

Adapted from: Hello Fresh

Tender scallops seared in herbed brown butter with juicy burst grape tomatoes, added to spaghetti in a rich, garlicky cream sauce. Finished with a squeeze of lemon, then sprinkled with umami-rich Parmesan cheese and fresh, verdant parsley.
Prep: 5 Cook: 35

  • ¼oz parsley
  • 8oz scallops
  • 4TBS cream cheese
  • 1tsp chili flakes
  • 1lemon
  • 6oz spaghetti
  • 2TBS garlic herb butter
  • 4oz grape tomatoes
  • 1oz veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp cooking oil


Prep:

Bring a large pot of salted water to a boil. Wash and dry produce.

Quarter lemon. Roughly chop parsley.

Cook pasta:

Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.

Cook scallops:

While pasta cooks, pat scallops dry with paper towels and season all over with salt and pepper.

Heat a drizzle of oil and half the garlic herb butter in a large pan over medium high heat. Add scallops and cook until browned and cooked through, 3- to 5-minutes per side.

Remove from heat, transfer scallops (with pan drippings) to a plate and tent with

Make sauce:

Once pasta is drained, heat a drizzle of oil in pan used for scallops over medium heat. Add tomatoes and season with salt and pepper. Cook, stirring occasionally, until tomatoes begin to burst, 3- to 5-minutes.

Tip: If tomatoes haven’t burst, gently press them with a spatula to help them along.

Reduce heat to low, whisk in cream cheese, stock concentrate, remaining garlic herb butter, ½ cup reserved pasta cooking water, and juice from half the lemon. Cook, stirring occasionally, until cream cheese is thoroughly incorporated, 1- to 2-minutes.

Finish pasta:

To pan with sauce, carefully add drained spaghetti and scallops with any resting juices, cook, toss and adding splashes of reserved pasta cooking water as needed, until spaghetti is thoroughly coated in sauce, 1- to 2-minutes.

Taste and season with salt and pepper if desired.

Serve:

Divide pasta and scallops between bowls, top with Parmesan, parsley, and as many chili flakes as you like. Serve with remaining lemon wedges on the side.

Garlic Herb Butter

 

Sumac Spiced Chicken Legs

Sumac Spiced Chicken Legs

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with Cauliflower and Carrots

Sheet Pan Dinners

Yield: 4 Servings

Adapted from: CookingLight

This one-pan supper embraces two trends we love: sheet pan cooking (both the main and side cooking together on a single pan) and embracing less-familiar spices (in this case, lemony ground sumac, available at most supermarkets). Sumac is also delicious sprinkled over grilled vegetables or in vinaigrettes. Bone-in chicken thighs and drumsticks will stay moist and become beautifully bronzed in the oven as the vegetables become golden brown and tender. The vibrant parsley mixture brings the entire dish together. Serve with hot cooked whole-wheat couscous, if you like.

  • 6TBS olive oil, divided
  • 1TBS sumac
  • 1¼tsp kosher salt, divided
  • 1tsp light brown sugar
  • 1tsp paprika
  • ground red pepper to taste
  • 1lb cauliflower florets
  • 2(6-oz) pkg. small rainbow carrots, halved lengthwise
  • 1lb bone-in chicken thighs, skinned
  • 1lb skinless drumsticks
  • 1small lemon, halved lengthwise and thinly sliced
  • 1small red onion, cut into ¾-in. wedges
  • ½cup finely chopped fresh flat-leaf parsley
  • ½cup chopped fresh cilantro
  • 1TBS fresh lemon juice
  • 1small garlic clove, minced


Preheat oven to 425°F.
Line a half-sheet pan with foil, parchment or a Silpat.

Oil Mixture:

Combine 3 TBS oil with sumac, 1 tsp salt, brown sugar, paprika, and red pepper in a medium bowl.

Place cauliflower and carrots on the half-sheet pan. Add half of oil mixture, toss to coat.

Add chicken thighs, drumsticks, and lemon slices to sheet pan. Rub the remaining oil mixture over chicken. Bake at 425°F for 20 minutes.

Stir vegetables. Sprinkle onion wedges over pan. Bake at 425°F for 20 more minutes or until chicken is done, (185°F in thickest part).

Parsley mixture:

Combine the remaining 3 TBS oil, ½ cup parsley, ½ cup cilantro, 1 TBS lemon juice and minced garlic in a small bowl.

Spoon parsley mixture evenly over chicken and vegetables.

Shrimp Pasta Primavera

Shrimp Pasta Primavera

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Penne with Lemon Parmesan Cream Sauce, Bell Pepper, Zucchini & Peas

Yield: 2

Al dente penne pasta, green peas, and roasted bell pepper and zucchini, all tossed in a creamy sauce that’s seasoned with lemon juice and aromatic with Italian herbs, then showered with grated Parmesan.
Prep: 10 Cook: 30

  • 1red bell pepper
  • 1lemon
  • 4oz cream sauce base
  • 4oz peas
  • 1zucchini
  • 2scallions
  • 10oz shrimp or chicken
  • 6oz penne pasta
  • 1TBS Tuscan heat spice (see below)
  • 2TBS crème fraîche
  • 1veggie stock concentrate
  • 3TBS parmesan cheese
  • salt & pepper
  • 1tsp olive oil
  • 1tsp cooking oil
  • 1TBS butter

Prep:

Adjust rack to top position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Wash and dry produce.

Halve, core, and thinly slice bell pepper. Trim and halve zucchini lengthwise, slice crosswise into ½-inch-thick half-moons. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon.

Roast veggies:

Toss bell pepper and zucchini on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until tender and lightly charred, 15-18 minutes. While veggies roast, rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels, season with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add shrimp or chicken in a single layer, cook, stirring occasionally, until cooked through, 3- to 5-minutes. Transfer to a plate.

Cook pasta:

Once water is boiling, add penne to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.

Reserve 1½ cups pasta cooking water, then drain.

Make sauce:

Heat a drizzle of olive oil in pot used for pasta over medium heat. Add scallion whites and 1 tsp Tuscan Heat Spice, cook, stirring, 1 minute.

Whisk in cream sauce base, stock concentrate, and ¼ cup reserved pasta cooking water. Cook, whisking, until slightly thickened, 2- to 3-minutes.

Reduce heat to medium low and whisk in crème fraîche until smooth.

Toss pasta:

Add drained penne, peas, half the Parmesan (save the rest for serving), half the lemon zest, 1 TBS butter, and a big squeeze of lemon juice to pot with sauce. Cook, stirring, until butter has melted and penne is coated in a creamy sauce.

Tip: If needed, stir in more reserved pasta cooking water a splash at a time.

Stir in roasted veggies. Taste and season with salt and pepper. Add more lemon zest or lemon juice if you like. Stir in shrimp or chicken along with roasted veggies.

Tip: For an extra-rich experience, stir in another 1 TBS butter.

Serve:

Divide pasta between plates or shallow bowls. Top with scallion greens and remaining Parmesan. Serve with any remaining lemon wedges on the side.

Tuscan Heat Spice

Makes 1 TBS

  • 1tsp dried basil
  • 1/2tsp dried rosemary
  • 1/2tsp dried oregano
  • 1/2tsp garlic powder
  • 1/4tsp cayenne pepper
  • 1/4tsp ground fennel
Salmon Piccata

Salmon Piccata

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Yield: 2 Servings
Adapted from many

Piccata sauce is a simple but powerful mix of lemon, capers, white wine, and butter.
This tangy, bold sauce is a great match for salmon’s rich, full flavor.
It is best to buy a whole center-cut piece and cut it into individual portions. Each fillet should be about the same size, so they cook in a similar time.

  • 26-oz salmon fillets
  • salt and freshly ground black pepper
  • 1TBS extra-virgin olive oil
  • 2garlic cloves, sliced thin
  • 1TBS AP flour
  • ½cup dry white wine
  • ¼cup water
  • 2TBS capers, rinsed
  • 1tsp grated lemon zest plus 1 TBS juice
  • 2TBS unsalted butter, cut into 2 pieces


Pat salmon dry with paper towels and sprinkle all over with salt and pepper.

Heat oil in a 10-inch nonstick skillet over medium high heat until just smoking. Add salmon skin side down. Cook until skin is crispy and browned on the bottom, about 5 minutes.

Flip salmon over, cover and cook until it  registers 140°F (for medium), about 7 minutes. Transfer salmon to a warm platter or individual plates.

In the same skillet on medium-low heat. Add a little oil if pan is too dry. Add garlic and cook until fragrant, about 30 seconds.

Stir in flour and cook for 15 seconds.

Whisk in wine, water, capers, lemon zest and lemon juice, remaining ½ tsp salt, and remaining ½ tsp pepper. Bring to boil and cook for 30 seconds.

Remove from heat, whisk in butter, until combined.

Spoon sauce over salmon.

Serve.