Lemon Chicken with Fettuccine

Lemon Chicken cropedFettucini with Lemon Sauce and Basil

If you love lemon, you’ll enjoy this recipe. You certainly don’t have to pair the chicken with the pasta, but it just works so well and is a great way to use the “sauce” from the chicken. I made this while we were vacationing at a cottage on Lake Michigan; the kitchen was minimally equipped, the plates were all plastic, and the lighting wasn’t very good; so, my apologies for the lack of good photos. Also, I did not have a lemon zester available, so I used a vegetable peeler to remove the zest and then chopped the strips into small pieces. (Serves 4 – with leftovers)

INGREDIENTS:

  • 3 Boneless Skinless Chicken Breasts (Each butterflied and then cut into two thin pieces – optional)
  • 2/4 Cup Olive Oil
  •  6-8 Cloves Garlic- minced
  • 1/2 Cup Chicken Broth
  • Zest of 2 Lemons
  • Freshly Squeezed Lemon Juice from 2 Lemons
  • 2-3 TBS. Dried Italian Herbs
  • Kosher salt and freshly ground black pepper
  • Extra Lemons – thinly sliced (optional- for garnish)
  • 2 TBS. Unsalted Butter
  • 1 LB. Fettuccine or favorite pasta
  • 1 Cup Fresh Basil- chopped
  • Freshly Grated Parmesan Cheese
INSTRUCTIONS:
Preheat the oven to 375 degrees. Heat the olive oil in a large saute pan over medium-low heat, add the garlic, and cook for just 1 minute until fragrant, but don’t allow the garlic to brown. Off the heat, add the chicken broth, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. (Set the pan aside for later use). Season the chicken breasts generously with salt and pepper and place them in the baking dish.Chicken ready for the oven Place the lemon slices (if using) on the pieces of chicken. Bake for 20 to 30 minutes, depending on the size of the chicken breasts. While the chicken is cooking, prepare the pasta according to directions for pasta. Drain pasta and set aside. When the chicken is fully cooked, transfer the chicken, lemon slices (if using) and a few spoonfulls of sauce to a plate and cover tightly with foil to keep warm. Pour the sauce from the baking dish into the large saute pan, add two TBS. of butter and basil and heat briefly over medium heat. Add cooked pasta to pan and toss until well coated. Serve pasta alongside chicken and garnish with parmesan cheese.
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