1/4 cup peeled and thinly sliced garlic cloves (about 12 cloves)
1 cup white wine or chicken broth
2 tbsp lemon juice
1/2 cup grated parmigiano-reggiano cheese
1/3 cup plus 3 tbsp minced fresh parsley
Instructions
Pound chicken breasts with a meal mallet to 1/4
inch thickness. Sprinkle with 1/2 tsp salt and
1/4 tsp pepper. Place flour in a shallow bowl.
Dip chicken in flour to coat both sides. Shake
off excess.
Cook pasta according to package directions for al
dente. Meanwhile, in a large skillet, heat 2 tbsp
olive oil over medium heat. Add chicken. Cook 2-
3 minutes on each side or until no longer pink.
Remove and keep warm.
In same pan, heat remaining oil over medium
heat. Add garlic. Cook and stir 30-60 seconds
or until garlic is lightly browned. Add wine
to pan and increase heat to medium high. Cook,
stirring to loosen browned bits from pan, until
liquid is reduced by half. Stir in lemon
juice.
Drain pasta, reserving 1/2 cup pasta water.
Place pasta in a large bowl. Add cheese, 1/3
cup parsley, half of the garlic mixture, and
remaining salt and pepper. Toss to combine,
adding reserved pasta water to moisten pasta.
Serve with chicken. Drizzle with remaining
garlic mixture. Sprinkle with remaining
parsley.
Originally Submitted
3/30/2016
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