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Gremolata Chicken Pasta

Flavourfully Wholesome
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  • Difficulty

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  • Marinate time

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  • 1 lb. (450 g) boneless, skinless chicken breasts, pounded to 1/2-inch (1.5 cm) thick, (or cutlets)
  • 1/4 cup (60 mL) PLUS 2 Tbsp. (30 mL) Becel® Buttery Taste margarine*, divided
  • 1 cup (250 mL) panko bread crumbs
  • 2 cups (500 mL) water
  • 1 package Knorr® Sidekicks® Butter & Herb Pasta Side Dish
  • 6 ounces (180 g) haricots verts, cut in half
  • 1 Tbsp. (15 mL) chopped fresh parsley leaves
  • 1/2 tsp. (2 mL) finely grated lemon peel
  • 1 clove garlic, finely chopped



Amount per serving

Calories from Fat180
Total Fat21g
Saturated Fat3g
Trans Fat0g
Total Carbs40g
Dietary Fiber3g
Vitamin C15%
Vitamin A30%

  • 1 Season chicken, if desired, with salt and pepper. Melt 1/4 cup (60 mL) margarine and pour into shallow dish. Place bread crumbs in another shallow dish. Dip chicken in margarine, then bread crumbs until evenly coated; set aside.
  • 2 Melt 1 Tbsp (15 mL) margarine in large nonstick skillet over medium-high heat. Add half of the chicken and cook, turning once, until chicken is thoroughly cooked and golden brown, about 5 minutes. Repeat with remaining margarine and chicken; set aside and keep warm.
  • 3 Add water to same skillet and bring to a boil over high heat. Stir in Knorr® Sidekicks® Butter & Herb Pasta Side Dish; return to a boil and cook over medium heat, stirring occasionally, 3 minutes. Stir in haricots verts and continue to cook, stirring occasionally, until pasta and haricot verts are tender, about 4 minutes. Meanwhile, to make gremolata, combine parsley, lemon peel and garlic in small bowl. Set aside.
  • 4 Arrange Pasta on platter. Slice chicken and place on top of Pasta. Sprinkle with gremolata.