Creamy Lemon Chicken Pasta
The recipe Creamy Lemon Chicken Pasta can be made in roughly 30 minutes. For $2.25 per serving, you get a main course that serves 6. One serving contains 811 calories, 45g of protein, and 35g of fat. A few people made this recipe, and 11 would say it hit the spot. It is brought to you by Food Fanatic. Head to the store and pick up granulated sugar, skinless boneless chicken breast, salt and pepper, and a few other things to make it today. Taking all factors into account, this recipe earns a spoonacular score of 72%, which is solid. Creamy Lemon Chicken Pasta, Creamy Lemon Pasta with Chicken, and Creamy Lemon Chicken Pasta are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 pound angel hair pasta
3 tablespoons butter
canola oil, for frying
1 egg, whisked with 2-3 tablespoons of water
1 cup all-purpose flour
1 teaspoon granulated sugar
1 lemon, sliced
1/2 cup lemon juice, freshly squeezed (about 4 lemons' worth)
lemon zest, from one lemon
1 1/2 cups light cream
1 cup grated parmesan cheese
1 cup pasta cooking water, reserved from cooking the angel hair
salt and pepper
1 1/2 pounds boneless skinless chicken breast
Equipment:
pot
frying pan
bowl
paper towels
whisk
Cooking instruction summary:
For the Pasta:Cook angel hair according to package direction, reserving one cup of the cooking water.Drain pasta and return to pot. Add butter and cover for a couple of minutes until melted. Toss with reserved water and cheese.For the Chicken:Pound chicken breasts to 1/4 inch thick cutlets and cut each cutlet into 3-4 medallions. Season with salt and pepper.Place Flour in shallow bowl and egg wash in another shallow bowl.Over medium heat, add a 1/4 inch layer of canola oil to a skillet.Dip chicken pieces first in egg wash and then the flour.Place chicken pieces in skillet, as many as fit without crowding. Cook 4 minutes on each side until golden brown.Drain the canola oil and wipe out pan with paper towel. Add more canola oil to the skillet and cook the remaining chicken cutlets. Set aside and cover to keep warm.Drain remaining canola oil and wipe out with a paper towel.Add lemon juice and zest and heat until beginning to bubble. Add butter and swirl to melt. Add cream and whisk until well combined.Add lemon slices and season with salt and pepper.Add chicken medallions back in and turn to coat.Pour sauce and chicken over prepared angel hair pasta to serve.
Step by step:
1. For the Pasta:Cook angel hair according to package direction, reserving one cup of the cooking water.
2. Drain pasta and return to pot.
3. Add butter and cover for a couple of minutes until melted. Toss with reserved water and cheese.For the Chicken:Pound chicken breasts to 1/4 inch thick cutlets and cut each cutlet into 3-4 medallions. Season with salt and pepper.
4. Place Flour in shallow bowl and egg wash in another shallow bowl.Over medium heat, add a 1/4 inch layer of canola oil to a skillet.Dip chicken pieces first in egg wash and then the flour.
5. Place chicken pieces in skillet, as many as fit without crowding. Cook 4 minutes on each side until golden brown.
6. Drain the canola oil and wipe out pan with paper towel.
7. Add more canola oil to the skillet and cook the remaining chicken cutlets. Set aside and cover to keep warm.
8. Drain remaining canola oil and wipe out with a paper towel.
9. Add lemon juice and zest and heat until beginning to bubble.
10. Add butter and swirl to melt.
11. Add cream and whisk until well combined.
12. Add lemon slices and season with salt and pepper.
13. Add chicken medallions back in and turn to coat.
14. Pour sauce and chicken over prepared angel hair pasta to serve.
Nutrition Information:
covered percent of daily need
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