LEMON CHICKEN PASTA

LEMON CHICKEN PASTA
Ingredients

• 2 large boneless, skinless chicken breasts, halved lengthwise
• 1/4 cup flour
• 3/4 cup grated fresh Parmesan cheese
• 2 teaspoons lemon pepper
• 3 tablespoons olive oil Olive oil
• 12 ounces spaghetti noodles
• 3 garlic cloves, minced
• 1 ¼ cups Cream
• ½ cup low-sodium chicken broth
• ⅔ cup frozen peas
• 1 lemon, grated and juiced
• 2 tablespoons butter, cut into small cubes
• 2 tablespoons chopped fresh Italian parsley
• Salt and black pepper to taste

Instructions

1. Flour, 1/4 cup Combine Parmesan cheese and lemon pepper in a shallow bowl.
2. Dredge the chicken breasts in the flour.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
4. Fry the chicken until golden brown on both sides and cook through; 3-4 minutes per side.
5. Place the chicken on a plate and cover with loose aluminum foil.Meanwhile, bring a large pot of water to the boil and cook the pasta according to package instructions. Do not cook for too long and drain well.
6. Wipe the pan with a cloth and heat 1 tablespoon olive oil over medium-low heat. Add the minced garlic and cook for 1 minute, stirring constantly. Add the cream and bring to the boil.Gradually add the chicken broth as the cream reduces.

1. Add the peas, lemon zest and lemon juice and continue to simmer until the mixture is reduced by about 1/3. Reduce heat as low as possible and add 1/2 cup Parmesan cheese in small batches, stirring until melted.
2. Add cooked pasta to sauce; pull to cover yourself. Add the butter and stir until melted and incorporated.Add the fresh parsley and season with salt and black pepper. Slice the chicken and add to the pasta. For best results, serve promptly.

Notes

• For even and complete cooking, use thin breasts or cut them in half lengthwise.
• Reducing Cream requires a little knowledge and patience.Let the cream simmer with small, fine bubbles on the edge of the pan, stirring frequently. You don’t want to overcook it. Low and slow is the key.
• Add chicken broth and lemon juice in small batches and let the cream reduce while you work on the other steps of the recipe.
• Use freshly grated Parmesan cheese.It is very tasty and worth every penny.
• Add the peas to the frozen sauce. Cooking only takes a few minutes because frozen peas are blanched before freezing.
• You can replace the spaghetti with fettucine, rigatoni, rotini, penne, mostaccioli, elbows, cavatappi or angel hair pasta.
• If the sauce or pasta becomes too thick, add some chicken stock, cream or milk.Do this in small increments so you don’t add too much.
• Do not slice the chicken until the dish is ready, otherwise it will dry out.
  Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm up in the microwave at 50% power, stirring several times.

Thank you for following me on  Facebook & pinterest
for more recipes click here