The first time I made this lemon garlic butter sauce for guests, I had no idea it would become my secret weapon for ...

Starring crispy fried chicken, silky sautéed zucchini, and creamy pasta, this easy weeknight meal is fancy enough to serve to company.

Lemon—whether juice or zest—adds bright, zippy flavor to mild and hearty pasta dishes. And in the summertime, it makes a ...

Chicken is one of the most versatile ingredients you can keep in your kitchen. It’s quick to cook, works well with many ...

Substitute: Prepare using your favorite pasta shape, such as rotini, fusilli. farfalle (bow-tie pasta) or elbow macaroni. For Saucier Pasta: If you prefer a thinner sauce, reserve 3/4 cup of the ...

Add the chicken, pasta, broccoli and basil to the skillet with the sauce. Cook over medium heat, stirring, for 1 minute or until the pasta is hot and well coated with the sauce.

Two cups of the sauce, along with baby arugula, Parmesan cheese, and lemon juice, are tossed with the pasta. The consistency is adjusted by adding about 1/2 cup (or less) of the reserved cooking ...

Season chicken breast pieces with lemon pepper. Melt 2 tablespoons butter in large saucepan, add chicken and cook for about 5 to 6 minutes, until lightly brown. Remove from sausepan and set aside.

Tossing the pasta in the tangy lemon-feta vinaigrette while it's warm helps it absorb the flavors better. Serve this pasta as a vegetarian main or serve alongside grilled chicken or shrimp.