Creamy Lemon Chicken with Sauteed Pasta Set
50 minutes
1 complete set of Creamy Lemon Chicken with Sauteed Pasta
Creamy Lemon Chicken, is a dish of fried chicken coated with the rich and velvety bright lemon sauce, it creates a harmonious balance of the savoury flavours. It is often served over sautéed pasta with vegetables to become a complete comfort meal.
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- Creamy Lemon Chicken
- Sauteed Pasta
- Sauteed Vegetables
- Carrot and Pumpkin Soup
- Fruit
60g Watermelon
Nutrition Value in 1 Serving
Calories
505.6 kcal
Carbohydrate
58.6 g
Fat
21.8 g
Protein
18.8 g
- Creamy Lemon Chicken
- Sauteed Pasta
- Sauteed Vegetables
- Carrot and Pumpkin Soup
- Fruit
60g Watermelon
Nutrition Value in 1 Serving
Calories
642.4 kcal
Carbohydrate
83.0 g
Fat
23.4 g
Protein
24.9 g
- Creamy Lemon Chicken
- Sauteed Pasta
- Sauteed Vegetables
- Carrot and Pumpkin Soup
- Fruit
60g Watermelon
Nutrition Value in 1 Serving
Calories
766.3 kcal
Carbohydrate
96.4 g
Fat
28.6 g
Protein
30.7 g
Creamy Lemon Chicken
Ingredients A: Fried chicken
| 60 g | Chicken breast, cut into strips |
| 10 g | Flour |
| 1/2 tsp | Dried oregano |
| 1/4 tsp | Salt |
| 1 tsp | Cooking oil |
Ingredients B: Creamy lemon sauce
| 1 tsp | Cooking oil |
| 3 pips | Garlic, minced |
| 1 tbsp | Lemon juice |
| 100 ml | Water |
| 1 tsp | Lemon zest |
| 150 ml | Low fat milk |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- For chicken, mix the flour, dried oregano and salt on a large plate. Toss the chicken in it till well coated. Tap off any excess flour.
- Heat olive oil in a non-stick pan, pan fry the chicken strip until golden and crisp, about 2-4 minutes on each side. Set aside.
- For the sauce, heat the cooking oil in the same non-stick pan and sauté garlic until brown.
- Pour in the lemon juice, water, lemon zest and milk, stir constantly over low heat until thick. Adjust the consistency and season well with AJI-SHIO®.
- Add in the fried chicken into the sauce and stir well.
Sauteed Pasta
| 1 tsp | Olive oil |
| 6 pips | Garlic, minced |
| 100 g | Boiled spaghetti |
| 4 nos | Cherry tomatoes, halved |
| 1 tsp | Chilli flakes |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 2 tsp | SERI AJI® Yong Chow Fried Rice Seasoning |
| 1/2 tbsp | Chopped parsley |
- Heat oil, sauté garlic and chili flakes.
- Add in spaghetti and cherry tomato, mix well.
- Season with AJI-SHIO® and SERI AJI®.
- Sprinkle the parsley and ready to serve.
Sauteed Vegetables
| 15 g | Carrot, julienned |
| 15 g | Broccoli, cut floret |
| 15 g | Cauliflower, cut floret |
| 1/2 tsp | Olive oil |
| 2 pips | Garlic, minced |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Blanch all the vegetables in boiling water until soft. Drain and set aside.
- Heat oil, sauté garlic until golden brown.
- Add in the blanched vegetables, stir well.
- Season with AJI-NO-MOTO® and salt. Ready to serve.
Carrot and Pumpkin Soup
| 70 g | Pumpkin |
| 70 g | Carrot |
| 20 g | Leek |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, carrot, leek, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return the soup to the pot, stir in coconut milk. Ready to serve.
Creamy Lemon Chicken
Ingredients A: Fried chicken
| 100 g | Chicken breast, cut into strips |
| 20 g | Flour |
| 1/2 tsp | Dried oregano |
| 3/4 tsp | Salt |
| 1 tsp | Cooking oil |
Ingredients B: Creamy lemon sauce
| 1 tsp | Cooking oil |
| 3 pips | Garlic, minced |
| 1 tbsp | Lemon juice |
| 100 ml | Water |
| 1 tsp | Lemon zest |
| 150 ml | Low fat milk |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- For chicken, mix the flour, dried oregano and salt on a large plate. Toss the chicken in it till well coated. Tap off any excess flour.
- Heat olive oil in a non-stick pan, pan fry the chicken strip until golden and crisp, about 2-4 minutes on each side. Set aside.
- For the sauce, heat the cooking oil in the same non-stick pan and sauté garlic until brown.
- Pour in the lemon juice, water, lemon zest and milk, stir constantly over low heat until thick. Adjust the consistency and season well with AJI-SHIO®.
- Add in the fried chicken into the sauce and stir well.
Sauteed Pasta
| 1 tsp | Olive oil |
| 6 pips | Garlic, minced |
| 100 g | Boiled spaghetti |
| 4 nos | Cherry tomatoes, halved |
| 1 tsp | Chilli flakes |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 2 tsp | SERI AJI® Yong Chow Fried Rice Seasoning |
| 1/2 tbsp | Chopped parsley |
- Heat oil, sauté garlic and chili flakes.
- Add in spaghetti and cherry tomato, mix well.
- Season with AJI-SHIO® and SERI AJI®.
- Sprinkle the parsley and ready to serve.
Sauteed Vegetables
| 15 g | Carrot, julienned |
| 15 g | Broccoli, cut floret |
| 15 g | Cauliflower, cut floret |
| 1/2 tsp | Olive oil |
| 2 pips | Garlic, minced |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Blanch all the vegetables in boiling water until soft. Drain and set aside.
- Heat oil, sauté garlic until golden brown.
- Add in the blanched vegetables, stir well.
- Season with AJI-NO-MOTO® and salt. Ready to serve.
Carrot and Pumpkin Soup
| 70 g | Pumpkin |
| 70 g | Carrot |
| 20 g | Leek |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, carrot, leek, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return the soup to the pot, stir in coconut milk. Ready to serve.
Creamy Lemon Chicken
Ingredients A: Fried chicken
| 140 g | Chicken breast, cut into strips |
| 20 g | Flour |
| 1 tsp | Dried oregano |
| 1/2 tsp | Salt |
| 1 ½ tsp | Cooking oil |
Ingredients B: Creamy lemon sauce
| 1 tsp | Cooking oil |
| 3 pips | Garlic, minced |
| 1 tbsp | Lemon juice |
| 100 ml | Water |
| 1 tsp | Lemon zest |
| 150 ml | Low fat milk |
| 1 tsp | AJI-SHIO® Flavoured Pepper |
- For chicken, mix the flour, dried oregano and salt on a large plate. Toss the chicken in it till well coated. Tap off any excess flour.
- Heat olive oil in a non-stick pan, pan fry the chicken strip until golden and crisp, about 2-4 minutes on each side. Set aside.
- For the sauce, heat the cooking oil in the same non-stick pan and sauté garlic until brown.
- Pour in the lemon juice, water, lemon zest and milk, stir constantly over low heat until thick. Adjust the consistency and season well with AJI-SHIO®.
- Add in the fried chicken into the sauce and stir well.
Sauteed Pasta
| 1 ½ tsp | Olive oil |
| 6 pips | Garlic, minced |
| 100 g | Boiled spaghetti |
| 4 nos | Cherry tomatoes, halved |
| 1 tsp | Chilli flakes |
| 1 tsp | AJI-SHIO® Flavoured Black Pepper |
| 2 tsp | SERI AJI® Yong Chow Fried Rice Seasoning |
| 1/2 tbsp | Chopped parsley |
- Heat oil, sauté garlic and chili flakes.
- Add in spaghetti and cherry tomato, mix well.
- Season with AJI-SHIO® and SERI AJI®.
- Sprinkle the parsley and ready to serve.
Sauteed Vegetables
| 15 g | Carrot, julienned |
| 15 g | Broccoli, cut floret |
| 15 g | Cauliflower, cut floret |
| 1/2 tsp | Olive oil |
| 2 pips | Garlic, minced |
| 1/2 tsp | AJI-NO-MOTO® |
| 1/2 tsp | Salt |
- Blanch all the vegetables in boiling water until soft. Drain and set aside.
- Heat oil, sauté garlic until golden brown.
- Add in the blanched vegetables, stir well.
- Season with AJI-NO-MOTO® and salt. Ready to serve.
Carrot and Pumpkin Soup
| 70 g | Pumpkin |
| 70 g | Carrot |
| 20 g | Leek |
| 200 ml | Water |
| 1/2 tsp | TUMIX® Chicken Stock |
| 1/2 tsp | AJI-SHIO® Flavoured Black Pepper |
| 1/4 tsp | Thyme |
| 1/2 tbsp | Coconut milk |
- Place pumpkin, carrot, leek, water, TUMIX®, AJI-SHIO® and thyme in a pot, bring to a boil. Reduce heat to low and simmer for 5-8 minutes.
- Transfer soup to a blender or food processor, blend until smooth.
- Return the soup to the pot, stir in coconut milk. Ready to serve.
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