_In our house Spaghetti Sunday is a tradition...a way of life. It wouldn't be Sunday without a yummy, indulgent spaghetti dish. This dish gives you just that! It's creamy yet light because of the lemon and parsley. Non-lemon lovers need not worry - the lemon flavor is very subtle. Our two girls both asked for seconds. A success!! 1 pound penne pasta 3 tablespoons extra virgin olive oil 1 pound boneless, skinless chicken breast, diced into 1-inch cubes 1 teaspoon herbs de Provence Pinch of salt, plus 1/2 teaspoon Pinch of black pepper, plus 1/4 teaspoon 1 cup chicken broth 2 cups heavy cream Zest of 1 lemon 1/8 teaspoon cayenne pepper 1/4 cup fresh parsley, chopped 1 tablespoon freshly squeezed lemon juice Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite. Drain
Meanwhile, heat the oil in a large heavy skillet over medium-high heat. Season the chicken with herbs de Provence and a pinch of salt and pepper. Cook the chicken until golden brown. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium-high heat. Using a wooden spoon, scrape the brown bits off the bottom of the pan. Add the cream, lemon zest and cayenne. Reduce the heat to medium-low and simmer for 10 minutes. Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley and lemon juice. Toss to coat the pasta and chicken with the sauce and serve. Slightly adapted from Everyday Pasta by Giada De Laurentiis
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Welcome to my food blog! Thank you for stopping by! I am starting this blog to share my recipe finds with friends, organize my favorite dishes and challenge myself to create better tasting (and looking) food!
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AuthorPittsburgh area mom striving to provide clean, healthy, REAL food for her family! Categories
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September 2014
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