MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Lemon Chicken Pasta
Categories: Poultry, Pasta, Vegetables, Citrus, Cheese
Yield: 6 Servings
4 Chicken breast halves
- (6 oz ea); boned, skinned
1 ts Salt; divided
1/4 ts Pepper; +1/8 ts, divided
1/2 c A-P flour
8 oz Uncooked capellini or angel
- hair pasta
3 tb Olive oil; divided
1/4 c Garlic cloves; peeled,
- thin-sliced
1 c White wine or chicken broth
2 tb Lemon juice
1/2 c Parmigiano-Reggiano cheese;
- grated
1/3 c Fresh parsley; +3 tb,
- minced, divided
Lemon wedges (optional)
Pound chicken breasts with a meat mallet to 1/4" thickness.
Sprinkle with 1/2 ts salt and 1/4 ts pepper. Place flour in a
shallow bowl. Dip chicken in flour to coat both sides; shake off
excess.
Cook pasta according to package directions for al dente.
Meanwhile, in a large skillet, heat 2 tb oil over medium heat. Add
chicken; cook 2 to 3 minutes on each side or until no longer pink.
Remove and keep warm.
In same pan, heat remaining oil over medium heat; add garlic. Cook
and stir 30 to 60 seconds or until garlic is lightly browned. Add
wine to pan; increase heat to medium-high. Cook, stirring to loosen
browned bits from pan, until liquid is reduced by half. Stir in
lemon juice.
Drain pasta, reserving 1/2 cup pasta water; place in a large bowl.
Add cheese, 1/3 cup parsley, half of the garlic mixture, and
remaining salt and pepper; toss to combine, adding enough reserved
pasta water to moisten pasta. Serve with chicken. Drizzle with
remaining garlic mixture; sprinkle with remaining parsley. If
desired, serve with additional Parmigiano-Reggiano cheese and lemon
wedges.
Recipe by Aileen Rivera, Bronx, New York
Recipe FROM:
https://www.tasteofhome.com
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