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Reduced Calorie T.G.I. Friday's Style Lemon Chicken with Pasta

Love T.G.I. Fridays but can't take the calories every weekend? Here you can find tastefully simple copycat recipes like their Lemon Chicken with Pasta made with reduced calories!


  • 2 1/2 pounds skinless chicken breasts, pounded thin
  • 2 ounces olive oil
  • 8 ounces fresh sliced mushrooms
  • 2 medium lemons cut in half
  • 4 ounces plus 1 quart non-fat half and half
  • 4 artichokes
  • 4 teaspoons fresh parsley
  • 12 ounces lemon sauce
  • 20 ounces wheat angel hair pasta
  • 8 tablespoons sauted turkey bacon
  • 1 tablespoon fresh lemon juice
  • 4 tablespoons sauted capers
  • 1 quart Chablis wine
  • 3 teaspoons butter substitute
  • 1 tablespoon thyme
  • salt and pepper to taste


  1. For Chicken: Heat saute pan to medium heat. Add oil and heat. Add skinless chicken pieces to saute pan and saute on each side for one minute (or until no longer pink). Add sliced mushrooms to saute pan and saute with chicken for an additional minute.
  2. When mushrooms are cooked, squeeze juice from lemons into saute pan and coat the chicken with juice (ensure there are no seeds).
  3. Add 4 ounces low-fat half and half to pan and stir to incorporate. Bring to a boil.
  4. Cut artichoke halves in half again lengthwise, add to pan and cook for 15 seconds.
  5. Remove pan from heat. Add parsley and stir to incorporate. Add lemon sauce and stir to incorporate. DO NOT RETURN PAN TO HEAT/FLAME.
  6. For Sauce: Boil Chablis wine to reduce to 2 cups. Add lemon juice and butter substitute. Melt slowly. Add 1 quart low-fat half and half and simmer on low heat until thickened. Add spices and cool to room temperatures.
  7. In large bowl, twirl wheat pasta into a nest. Sprinkle chicken pieces against pasta and pour remaining contents of pan on and around the chicken. Sprinkle turkey bacon and capers over the entire dish. Garnish with freshly chopped parsley.

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