Lemon-Peppered Chicken

Use spinach or other vegetable-flavored pasta to add color to this savory dish.

1 lb. / 454 g Skinless, Boneless Chicken Breasts, cut into ½ inch/1 cm strips
2 teas. / 10 mL Watkins Cracked pepper
2 Tbsp. / 30 mL Watkins Garlic & Parsley Grapeseed Oil
1 1/2 Cups / 375 mL Water
2 Tbsp. / 30 mL Watkins Chicken Soup Base
1 1/2 Tbsp. / 25 mL Fresh Lemon Juice or to taste
12 oz. / 340 g Dry Ribbon Noodles, such as linguine
1/4 Cup / 60 mL Finely Grated Parmesan Cheese

Toss the chicken with the cracked pepper and grapeseed oil. Cover and marinate in refrigerate for at least on hour or as long as overnight. When ready to serve, bring water to a boil to cook pasta. Heat a saute pan over medium-high heat. Add chicken and lightly brown on all sides, about 3 minutes. Add water, soup base and lemon juice. Reduce heat to a simmer; cook for about 8 minutes. Cook pasta; drain and toss with chicken. Serve dish hot, passing parmesan cheese separately. Garnish, if desired, with lemon wedges and fresh parsley. Makes 6 servings.

Nutritional Information Per Serving:
Calories 360, Protein 27g, Carbohydrates 44g, Sodium 400mg, Fat 8g, Saturated Fat 1g, cholesterol 46mg, Dietary Fiber 2g

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