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Chicken and pasta with garlic and a touch of lemon.
For the chicken:
Pound chicken to 1/4″ thickness. Sprinkle with salt.
Heat water for pasta and cook according to package directions, omitting salt. While pasta is cooking, heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook 4 minutes on each side, or until golden brown.
Remove chicken from pan. Add broth and lemon juice to pan, scraping to loosen browned bits. Cook uncovered over high heat for about 1 minute. Pour over chicken. Sprinkle with parsley and pepper.
For the pasta:
Drain pasta, reserving 2 tablespoons pasta water. Combine pasta water, olive oil, lemon juice, garlic and salt. Toss with pasta and basil.
Place pasta on dish and top with chicken.
Adapted from Cooking Light.
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