Thursdays Are For Cooking: Good Food

| September 10, 2020


This recipe was originally sent in the summer by Betty C’s auto-e-mail service. Well, summer is slowly going down behind the hills to the west of me and I really do expect to see snow on my front steps before Halloween this year. As it is, I view the recipe as a dish that can and should be prepped and served just about any time of year, as a hearty single-dish meal.

There are several advantages to a one-pot dish like this: it’s hearty and filling; it will serve several people and leave room for dessert; the ingredients are simple, and you can substitute something else for spinach; and it uses only one single pot instead of a bunch, so there’s easy clean-up as a bonus.

So here you go: One pot lemon-pepper chicken and pasta.

One-Pot Lemon-Pepper Chicken Pasta  By Betty Crocker Kitchens


Prep 45 MIN

Total 50 MIN

Servings  6

This easy one-pot pasta is full of lemon-pepper chicken, spaghetti and fresh baby spinach, and is perfect for a weeknight dinner. Add a green salad and warm crusty bread, and you’re all set!


1 tablespoon olive oil

1 lb boneless skinless chicken breasts, cut into bite-size pieces (16 oz)

1 teaspoon lemon pepper

½ teaspoon salt

¼ teaspoon black pepper

1 tablespoon finely chopped garlic

1 carton (32 oz) Progresso™ chicken broth

8 oz spaghetti pasta, broken in half (from 16-oz box) SAVE $

½ cup shredded Parmesan cheese

2 tablespoons butter

1 tablespoon lemon juice and 2 teaspoons grated lemon peel from 1 large lemon

2 bags (5 oz each) baby spinach


  • 1 In 5- to 6-quart Dutch oven, heat olive oil over medium-high heat. Season chicken with lemon pepper, salt and black pepper. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. Remove chicken to plate; cover and keep warm.
  • 2 Add garlic to Dutch oven; cook 30 to 60 seconds, stirring constantly, until fragrant and lightly browned. Add chicken broth and spaghetti; heat to boiling. Reduce heat to medium; simmer uncovered 13 to 15 minutes, stirring occasionally, until most of liquid is absorbed and pasta is al dente.
  • 3 Stir in 1/4 cup of the Parmesan, the butter, lemon juice, lemon peel and cooked chicken. Remove from heat. Gradually add spinach; stir just until starting to wilt. Let stand 5 minutes before serving. Serve warm with remaining 1/4 cup shredded Parmesan cheese.

Expert Tips

  • Due to the bulkiness of the spinach, it’s helpful to add it to pasta in small batches.
  • If you prefer more peppery flavor, increase black pepper from 1/4 teaspoon to 1/2 teaspoon


Category: Cooking, Economy

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5th/77th FA

Damned if I hadn’t been whaling away on that refresh key like it was the Friday Weekend Open Thread. Which in the grand scheme of things, the Thursday are for Cooking IS one of my all time favorite threads. Tanks Mate!

The lemon pepper pasta do make a change from the rice bed that usually goes with yard bird down heah. Not so sure about leaving room for dessert. I have a bad tendency to play “load up ’em up platefulls on your dishes and have to go back a coupla hours later for that.

Guess I need to check the freezerator for chicken mammary gland pieces. I know I gots some thigh cuts and a provision run to the K Roger is scheduled for tomorrow. Couldn’t get motivated for it today. Do believe that chicken chests are on sale at $1.99 lbs, boneless/skinless.


Thanks for the good looking recipe. Will have to try it down the road another day, but not today.

It’s 50 degrees here in the part of CheeseHead land that I live in. Had past three days raining out, so no work outside.

Been working hard to catch-up with the yard work and working in the woodshop today, so no time to spare making food. Will probably settle for toasted cheese samiches on homemade rye & tomato soup to followed up with copious amounts of black coffee from freshly ground dark beans.

Life is good out here in the semi-boonies. 🙂


Good looking recipe Ex… ooh, and it’s been snowing here for three days…


Do you think it would be safe to double all of the ingredients to make 12 servings? Sometimes it doesn’t one out as good when you double up.

We are feeding 4 football players. 2 of them high school. 6 servings won’t feed those 2, much less the rest of us.😁




That’s my 16yo now. The 17 yo is right behind him.😁


This certainly looks good, but it’s Girl Scout cookies for dinner tonight.


Lars ♥ Kale!