Best 2 Lemon Chicken And Spring Veg Noodles Recipes
Indulge in a culinary journey with our delectable Lemon Chicken and Spring Veg Noodles, a flavorful and vibrant dish that tantalizes your taste buds. Succulent chicken pieces are coated in a zesty lemon sauce, perfectly balancing tanginess and savoriness. Crisp-tender spring vegetables, such as broccoli, carrots, and red bell peppers, add a delightful crunch and vibrant colors to the dish. Tossed with perfectly cooked noodles, this dish is a symphony of flavors and textures that will leave you craving for more.
In addition to the main recipe, we also offer variations to cater to different dietary preferences and tastes. For a vegetarian delight, try our Tofu and Spring Veg Noodles, where tender tofu takes the place of chicken, providing a protein-packed and equally satisfying meal. If you're gluten-free, our Buckwheat Noodles with Lemon Chicken and Spring Veg is the perfect choice, offering a healthier and just as delicious alternative to traditional noodles.
For those who enjoy a bit of spice, our Spicy Lemon Chicken and Spring Veg Noodles adds a kick of heat to the classic recipe, sure to ignite your taste buds. And if you're a fan of Asian flavors, our Thai Lemon Chicken and Spring Veg Noodles incorporates aromatic ingredients like lemongrass, ginger, and red chili, creating a Southeast Asian-inspired dish that will transport you to the vibrant streets of Bangkok.
No matter your dietary preferences or taste, our collection of Lemon Chicken and Spring Veg Noodles recipes has something for everyone. Get ready to embark on a culinary adventure and savor the delightful flavors that await you.
LEMONY LINGUINE WITH SPRING VEGETABLES
Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.
Provided by Carolyn Malcoun
Categories Healthy Linguine Recipes
Time 30m
Number Of Ingredients 12
Steps:
- Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.
- Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.
- Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.
Nutrition Facts : Calories 371.6 calories, Carbohydrate 63.9 g, Cholesterol 13.9 mg, Fat 7 g, Fiber 14.9 g, Protein 18.2 g, SaturatedFat 3 g, Sodium 581.1 mg, Sugar 7.4 g
CHICKEN WITH SPRING VEGETABLES
Dry vermouth is the surprise star in this recipe. While it performs similarly to a dry white wine, the herbs and botanicals used to make vermouth add a more complex flavor that complements the roasted vegetables on the plate. Since Vermouth is a wine, store it in the refrigerator after opening to keep it fresh.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450˚ F. Toss the carrots and fennel with 2 tablespoons olive oil on a rimmed baking sheet. Spread in a single layer and season with salt and pepper. Roast, stirring halfway through, until tender and lightly browned, about 20 minutes. Add the asparagus, season with salt and roast until bright green and crisp-tender, 5 to 8 minutes.
- Meanwhile, heat the remaining 1 tablespoon olive oil in a large ovenproof skillet over medium heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until well browned on the bottom, about 5 minutes. Flip and cook until browned on the other side, 3 to 5 more minutes. Carefully add the vermouth to the skillet and transfer the skillet to the oven. Roast until the chicken is just cooked through, 15 to 20 minutes.
- Remove the chicken to a cutting board to rest, about 5 minutes. Return the skillet to medium-high heat. Add the heavy cream and mustard to the pan juices, scraping up any bits from the bottom of the pan. Simmer until slightly thickened, about 2 minutes. Season with salt and pepper and stir in the parsley and vinegar.
- Divide the vegetables among plates. Slice the chicken and add to the plates; spoon the pan sauce on top.
Nutrition Facts : Calories 430, Fat 21 grams, SaturatedFat 6 grams, Cholesterol 157 milligrams, Sodium 577 milligrams, Carbohydrate 12 grams, Fiber 4 grams, Protein 45 grams, Sugar 7 grams
Tips:
- For a more flavorful dish, use free-range chicken and organic vegetables.
- Feel free to use any type of noodles you like, such as soba, udon, or ramen.
- To make the dish more colorful, add some chopped red pepper or green onions.
- If you don't have any rice vinegar, you can substitute white wine vinegar or lemon juice.
- Serve the dish immediately with a sprinkle of sesame seeds and a wedge of lemon.
Conclusion:
This easy and delicious lemon chicken and spring veg noodles dish is perfect for a quick and healthy weeknight meal. With its vibrant flavors and textures, it's sure to be a hit with the whole family. So next time you're looking for a tasty and nutritious dinner option, give this recipe a try!
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