Lemon pepper pasta with chicken

Name: Lemon pepper pasta with chicken
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp olive oil, divided; 1 lb chicken breasts; 1 red onion, sliced into thin half moons; 3 clove garlic, minced; 5 oz slice baby portobello mushrooms; 1 tsp lemon pepper, divided; 1 tsp oregano; 1 tbsp butter; 1/2 lemon, juice only; 16 oz angel hair pasta; 1/2 cup peas

Mrsrachaelr @cook_2918626

Ultra quick. Tastes like you worked a lot harder than you did.

Mrsrachaelr @cook_2918626

Ultra quick. Tastes like you worked a lot harder than you did.

Saved

Ingredients

20 mins

6 servings

3 tbspolive oil, divided
1 lbchicken breasts
1red onion, sliced into thin half moons
3 clovegarlic, minced
5 ozslice baby portobello mushrooms
1 tsplemon pepper, divided
1 tsporegano
1 tbspbutter
1/2lemon, juice only
16 ozangel hair pasta
1/2 cuppeas

Saved

Steps

20 mins

1

Heat 1 tablespoon olive oil in large nonstick skillet. Cut chicken into bite sized pieces and season both sides with 1/2 teaspoon lemon pepper.
2

Place chicken, garlic, onions, and mushrooms in pan and cook until chicken is browned, about 4 minutes per side.
3

Meanwhile, cook pasta according to package directions. During last minute of cooking time, ladle out and save 2/3 cup pasta water and add peas. When pasta is cooked, drain and toss with 1 tablespoon olive oil.
4

During the last minute of cooking the pasta, add the remaining tablespoon of olive oil, butter, lemon juice, marjoram, remaining 1/2 teaspoon of lemon pepper, and reserved 2/3 cup pasta water. Stir and scrape up brown bits.
5

Add pasta and peas to pan and toss until coated in sauce.