LEMON CHICKEN PASTA

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Chicken and Pasta

  • 12 ounces pasta, Pictured is penne, but any pasta will work. Gluten-free, if needed
  • 2 chicken breasts
  • ½ teaspoon EACH: salt and pepper
  • 1 tablespoon olive oil
  •  Minced parsley, to serve

Lemon Cream Sauce

  • 1 tablespoon olive oil
  • ½ medium yellow onion, finely minced
  • 4 cloves garlic, finely minced
  • ½ cup chicken stock
  • ½ cup grated parmesan cheese
  • ½ cup heavy cream
  • ½ teaspoon EACH: sea salt and pepper
  •  Zest and juice from 1 lemon
  • Bring a large pot of salted water to a boil and cook the pasta according to the package directions. Drain then return the pasta to the pot and toss with a little splash of olive oil.
    12 ounces pasta

  • While the pasta water is heating, pound the chicken breasts with a mallet or rolling pin so that they are ½ inch thick. (See notes) Season both sides with salt and pepper.
    2 chicken breasts,½ teaspoon EACH: salt and pepper
  • Heat the olive oil in a large frying pan over medium-high heat. Cook the chicken breasts for 5 minutes per side, reducing the heat if needed, until they are cooked through. Remove them from the pan and slice them into bite-sized pieces once cool enough to handle then add them to the pot with the cooked pasta.
    1 tablespoon olive oil
  • Make the lemon cream sauce in the same pan as you used for the chicken. Add the olive oil, onion, and garlic and cook for 3 minutes, until the onion is soft and transparent. Add the chicken stock and scrape the pan of any stuck-on bits. Add the parmesan, heavy cream, salt, and pepper and bring the pan to a boil. Reduce the heat and simmer for 2-3 minutes, or until it thickens slightly. Remove the pan from the heat and stir in the lemon zest and juice.
    1 tablespoon olive oil,½ medium yellow onion,4 cloves garlic,½ cup chicken stock,½ cup grated parmesan cheese,½ cup heavy cream,½ teaspoon EACH: sea salt and pepper,Zest and juice from 1 lemon
  • Pour the lemon cream sauce over the pasta and chicken and toss to coat. Serve with a little parsley sprinkled over the top for color.

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