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Lemon Pasta

Make Lemon Pasta at home with Pasta Shells, Italian Seasoned Dry Bread Crumbs, Garlic Pepper, Garlic Salt, and Chicken Tenderloins. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1/4 cup
• 1/2 tsp
• 1/2 tsp
• 3/4 lb
• 1 tbsp
• 1 tbsp
• 1 tbsp
• 1 cup
• 4 tbsp

Method (preview)

1. 1

   Cook pasta in a large pot according to package directions.

2. 2

   Meanwhile, in large plastic bag, combine bread crumbs, garlic pepper and garlic salt; shake well.

3. 3

   Add chicken; toss until well coated.

4. 4

   Remove chicken and shake off excess crumbs.

5. 5

   Coat a large skillet with cooking spray.

6. 6

   Add olive oil and heat over medium heat.

7. 7

   Add chicken.

8. 8

   Cook on one side until lightly browned, about 5 minutes. Turn chicken over and brown other side. Chicken should be cooked through.

9. 9

   Remove chicken; set aside and keep warm. Add butter to skillet.

10. 10

    When butter has melted, add onion; cook, stirring, until onion is soft.

11. 11

    Stir in flour.

12. 12

    Cook, stirring, until flour is incorporated, about 1 minute.

13. 13

    Add chicken broth and 2 tablespoons lemon juice.

14. 14

    Bring to a boil, stirring constantly. Return chicken to skillet.

15. 15

    Reduce heat to low and cook 5 minutes, adding remaining 2 tablespoons lemon juice and parsley.

16. 16

    Drain cooked pasta from pot.

17. 17

    Return pasta to warm pot.

18. 18

    Add chicken pieces and sauce; toss until pasta is well coated.

19. 19

    Sprinkle with Parmesan cheese.

20. 20

    Divide between 2 plates; sprinkle with chopped tomatoes.