Lemon Chicken Pasta alla Lucy

Not a day goes by where I don’t end it with a bowl of pasta of some sort. I can’t remember the last time I cooked a homemade dinner with out a pasta dish thrown into the meal somewhere. What can I say, I love me some carbohydrates!

The other day I had endured a particularly exhausting day and wanted nothing more than a big bowl of pasta to end the day. During my college days, one of my roommates, Lucy, would always make our apartment a delicious Lemon Chicken Pasta Dish after long days of studying for exams and hectic schedules. It was a way for us all to come together at the table, unwind, relax, and enjoy each other’s company and a hearty meal while we were at it.

The recipe to her dish is below. It can modified to serve for just one person, which is what I have been doing a lot of this summer to satisfy my weekly craving for it. It can be made in just under 30 minutes from start to finish and served with a glass of wine, is the perfect end to a long day!

IMG_3076The lemon juice adds  the perfect zest to make this an easy summer dish!

IMG_3078Serve with some freshly grated parmesan and bon a petit!

 Lemon Chicken Pasta

Serves: 6

What You’ll Need:

1/4 cup flour

1 tsp. seasoned salt

1 large ziploc bag

1 lb. boneless chicken tenders

1/4 cup garlic butter

8 oz. mostaccioli or penne rigata pasta

2 tbsp. capers

2 tsp. chicken base

1 lemon (for juice)

1/2 cup white wine

1 cup heavy whipping cream

1.) Fill large saucepan 1/2 full of water. Cover and bring to a boil on high for pasta. Preheat large saucepan on medium high for 2-3 minutes.

2.) Place flour and seasoned salt in ziploc bag, shake to mix. Cut chicken into bite size pieces and add to bag (wash hands). Seal bag tightly and shake to coat.

3.) Place garlic butter in saucepan. Add chicken, reduce heat to medium and cook for 2 minutes, or until chicken is no longer pink.

4.) Stir pasta in boiling water. Boil 6-8 minutes.

5.) Stir capers and chicken base into chicken. Cook 2 minutes, stirring often to blend flavors. Squeeze juice of lemon into chicken, stir in wine and cream, reduce heat to low; cook 3-4 minutes, stirring occasionally or until thoroughly heated.

6.) Drain pasta and stir into chicken mixture. Serve & enjoy!

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