Lemon Oregano Chicken with Pasta

4 boneless, skinless chicken breast halves
3 tbsp. extra virgin olive oil
3/4 tsp. lemon-pepper seasoning
1/4 cup fresh oregano, chopped or 1-1/2 tsp. dried oregano
1/2 lemon, juice of
3/4 cup canned (no-fat) chicken or beef broth
8 oz. angel hair pasta, cooked

Directions:

Heat large skillet; add olive oil. Season both sides of chicken breasts with lemon pepper and half of oregano. Add chicken; brown on one side. (3 minutes) While chicken is cooking, combine lemon juice, broth and remainder of oregano. (To extract lemon juice, insert fork in lemon half and twist). Turn chicken and brown. Add broth mixture and cook 6 minutes or until juices run clear. Add to pasta.

Comments from emily :

My husband and I prefer the heartier taste of the beef stock.

User Reviews:

Great recipe!

submitted by ryansnyder on December 03, 2004

My boyfriend and I added red peppers, very tasty!

Submitted by Jessica on December 02, 2000

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