Lemon Chicken and Shell pasta
Print Recipe

Lemon Chicken with Sea shell Pasta

Course: Main Dish
Servings: 4 Servings


  • 3 Half Chicken Breasts Pound Flat (between plastic wrap)
  • 1 32 oz box Fat Free no salt Chicken Broth
  • 1/4 cup Cilantro – Fresh –Chopped divided (Optional-substitute Italian/Flat Leaf Parsley)
  • 2 teaspoons Black Pepper
  • 2 Lemons (juiced)
  • 1/2 cup Miniature Seashell Pasta (Medium is a alternative)


  • Cut chicken into small cubes then poach in broth until done.
  • Add half of the chopped cilantro, lemon juice, pepper to the chicken and broth.
  • Add the miniature seashells pasta and cook for another 8 to 10 minutes.
  • If you want to thicken the mixture use 1 tablespoon of cornstarch to some of the liquid about a ½ cup and whisk in a small bowl then add to the chicken mixture and stir it will thicken and then turn off. a
  • Top with the last of the cilantro and serve.