Lemon Chicken and Snow Pea Noodle Bowls recipe
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Ingredients
- 1 ½ pounds boneless chicken breast 2 teaspoons ground coriander 1 (16 ounce) package angel hair pasta 2 tablespoons extra-virgin olive oil 2 cups chicken broth, divided 2 cups snow peas, trimmed 1 tablespoon lemon juice salt and ground black pepper to taste ½ cup chopped scallions
Nutrition Info
- 590.9 caloriescarbohydrate: 68.1 gcholesterol: 90.3 mgfat: 13.8 gfiber: 6.2 gprotein: 47.3 gsaturatedFat: 1.9 gservingSize: -sodium: 825.2 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Lemon Chicken and Snow Pea Noodle Bowls
Directions
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Bring a large pot of water to a boil. Add chicken, cook until an internal thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 15 to 20 minutes. Drain and cool until easily handled, cut into cubes.
Mix chicken with coriander in a bowl.
Bring a large pot of lightly salted water to a boil. Cook angel hair, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain.
Heat olive oil in a large skillet over medium-high heat. Add half the chicken, cover and cook until lightly browned, about 1 minute. Transfer to a plate. Repeat with remaining chicken.
Combine 1 1/2 cup broth and snow peas in the same skillet, cover and cook until just tender, 3 to 4 minutes. Return chicken to the skillet. Stir in remaining 1/2 cup broth and lemon juice, cover and simmer until flavors combine, 3 to 5 minutes. Season with salt and pepper.
Serve chicken over pasta. Garnish with chopped scallions.