Thursday, May 28, 2009

lemon chicken pasta

Ok, as you might have noticed lately....I am obsessed with lemon, garlic, and oregano...yummmm, my favorite thing right now with chicken! This was super easy to make! I am excited for leftover's for lunch tomorrow!

Serves 4

~1 lemon (I used 2 tbsp. lemon juice)
~1/4 cup flour (I used whole wheat flour)
~1 1/4-1 1/2 teaspoons seasoning salt
(I used 1 tsp of Frankenmuth chicken seasoning & 1 tsp of lemon pepper seasoning & a few dashes of oregano)
~1 1/2 lbs chicken
, thin sliced cutlets
~1/4 cup garlic butter (I used 4 tbsp of light butter & 2 garlic cloves minced)
~8 ounces penne pasta
(I use the Barilla Plus Penne)
~2 teaspoons chicken base (I used chicken stock)
~3/4 cup white wine (I used cooking sherry because it was all I had)

~1/2 cup whipping cream (I used fat free half & half)

Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta.
Preheat large saute pan on medium-high 2-3 minutes.
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
Put the garlic & butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
Add pasta to boiling water; cook 6-8 minutes or to your liking.

Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
Drain pasta and stir into chicken mixture.


1 comment:

  1. Hi Jen-
    I'm catching up, reading all the blogs I follow this morning.
    I really enjoy following your blog! If you love lemon, check out Lemon Zest by Lori Longbotham (my cousin) It's one of my all time favorite cookbooks. I don't think it's still in print but you can usually find it on Amazon. My all time favorite recipe in the book for the Green Olive & Fennel Risotto. If your not a fan of Green Olives or Fennel, you can easily substitute for other ingredients, the base is one of the best risotto's I've ever had, and there is no cream, so it's on the healthier side.

    Take care, miss you!