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Lemon Chicken Pasta · KemoNine' s Culinary Notebook
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2022-12-10 17:18:42 +00:00
Published: December 5, 2022
2022-12-06 23:00:37 +00:00
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Chef:
< a href = "https://culinary.kemonine.info" > KemoNine< / a >
•
Category: < a href = "https://culinary.kemonine.info/category/dinner/" > < span itemprop = "recipeCategory" > Dinner< / span > < / a >
•
Cuisine: < a href = "https://culinary.kemonine.info/cuisine/italian/" > < span itemprop = "recipeCuisine" > Italian< / span > < / a >
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< p class = "clearfix" > Tags:
< a href = "https://culinary.kemonine.info/tags/chicken/" > < span itemprop = "keyword" > Chicken< / span > < / a >
• < a href = "https://culinary.kemonine.info/tags/noodles/" > < span itemprop = "keyword" > Noodles< / span > < / a >
• < a href = "https://culinary.kemonine.info/tags/lemon/" > < span itemprop = "keyword" > Lemon< / span > < / a >
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< div class = "input-title" > 4 boneless skinless chicken breast halves (6 ounces each)< / div >
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< div class = "input-title" > 1 teaspoon salt, divided< / div >
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< div class = "input-title" > 1/4 teaspoon plus 1/8 teaspoon pepper, divided< / div >
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< div class = "input-title" > 1/2 cup all-purpose flour< / div >
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< div class = "input-title" > 8 ounces uncooked capellini or angel hair pasta< / div >
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< div class = "input-title" > 3 tablespoons olive oil, divided< / div >
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< div class = "input-title" > 1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)< / div >
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< div class = "input-title" > 1 cup white wine or chicken broth< / div >
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< div class = "input-title" > 2 tablespoons lemon juice< / div >
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< div class = "input-title" > 1/2 cup grated Parmigiano-Reggiano cheese< / div >
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< div class = "input-title" > 1/3 cup plus 3 tablespoons minced fresh parsley, divided< / div >
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< div class = "input-title" > Lemon wedges, optional< / div >
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< div class = "input-title" > Pound chicken breasts with a meat mallet to 1/4-in. thickness. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place flour in a shallow bowl. Dip chicken in flour to coat both sides; shake off excess.< / div >
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< div class = "input-title" > Cook pasta according to package directions for al dente. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium heat. Add chicken; cook 2-3 minutes on each side or until no longer pink. Remove and keep warm.< / div >
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< div class = "input-title" > In same pan, heat remaining oil over medium heat; add garlic. Cook and stir 30-60 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.< / div >
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< div class = "input-title" > 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 lemon wedges.< / div >
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< li > Skipped breading chicken< / li >
< li > Skipped parsley< / li >
< li > Did NOT pound chicken thin< / li >
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< h3 class = "blue mt0 mb2 xs-center center" > Inspiration & Resources< / h3 >
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< li > < a href = "https://www.tasteofhome.com/recipes/lemon-chicken-pasta/" target = "_blank" rel = "noopener me" > Taste of Home< / a > < / li >
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< p > < b > Pictured:< / b > A raw chicken breast on a wood plank. The image was obtained from Unsplash at https://unsplash.com/photos/z1HyKH0_IZo< / p >
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