Lemon Chicken Pasta is great for date night. The whole garlic cloves add a lot of flavor to the pasta and chicken. Cooking with wine adds more flavor than cooking with chicken broth. If you don’t like white wine then don’t cook with it because you won’t like the dish.
I found this recipe in my Taste of Home Healthy Cooking 2018 Annual Recipes Cookbook.
Stove Top
Recipe serves: 6
Serving size:
- 4 oz chicken
- 1/6 of pasta
- I usually use a 1/4 cup and split evenly among 6 plates or containers until I run out of pasta.
Total time: 30~40 minutes
Equipment to make your life easier
Let's grocery shop!
I am assuming you have salt and pepper and do not add it into the recipe total cost.
Pantry & Spices
-
olive oil
-
flour
Grocery
-
1.5 pounds chicken breast
-
1 box angel hair pasta
-
1 garlic clove
-
White Wine
-
14.5 oz Chicken Broth
**No need to buy if cooking with wine
-
2 lemons
-
parmesan reggiano
-
fresh parsley
-
fresh thyme
Let's prep!
Ingredients
Prep
Ingredients
| 1.5 pounds chicken |
| 1.5 teaspoons salt |
| 1.5 teaspoons pepper |
| 1/2 cup flour |
| 12 oz angel hair pasta |
| 3 tablespoons olive oil, divided |
| 12 garlic cloves or 1/4 cup |
| 1~ 1/2 cups white wine or broth |
| 2 tablespoon lemon juice |
| 3/4 cup grated parmesan reggiano |
| 1/3 cup parsley |
| 1 tablespoon fresh thyme |
| 1/2 teaspoon fresh cracked pepper |
| lemon wedges (optional) |
Prep
- Gather all of your ingredients and measuring tools
- Measure 1.5 cups of broth or wine; set aside
- Measure 12 oz of pasta and set aside ( I like to place pasta in a mason jar or cup until I am ready to cook)
- Peel 12 cloves or 1/4 cup of garlic then place in a prep bowl and set aside.
- Juice 2 tablespoons of lemon in a prep bowl; set aside.
- Chop 1/3 cup parsley and place in a prep bowl
- Chop 1 tablespoon of thyme and place in a prep bowl
- In a small prep bowl mix well:
- 1.5 teaspoons salt
- 1.5 teaspoons pepper
- Pound 6 pieces of chicken to 1/4 inch thickness.
- Sprinkle salt and pepper mixture over both sides of the chicken
- Add 1/2 cup flour to a plate and coat each side of chicken evenly shaking off excess.
- Place floured chicken on a different plate or sheet pan.
Let's cook!
- Complete the prep from the prep step above.
- Bring a large pot of water to boil.
- Heat 12″ fry pan over medium high heat with 2 tablespoons olive oil. Add chicken 3~4 minutes per side until chicken reaches 165°. Remove from pan and keep warm.
- Add pasta to boiling water and cook until al dente.
- Meanwhile add 1 tablespoon olive oil and garlic to 12″ fry pan over medium heat. Cook until garlic is lightly browned about 1 minute.
- Stir in 1.5 cups of wine or broth to the pan loosening up brown bits from the bottom of the pan. Cook until liquid is reduced by 1/2.
- Add the lemon juice and cook for 2 more minutes and turn off heat.
- Remove 1/2 cup of pasta water; set aside. Drain the remainder of the pasta water.
- Place pasta in a large serving bowl and add:
- 3/4 cup grated parmesan cheese
- 1/3 cup parsley
- 1 tablespoon fresh thyme
- garlic sauce
- 1/2 teaspoon fresh cracked pepper
- Stir well. Add reserved pasta water to reach desired sauce thickness.
- Serve with lemon wedges. Enjoy!
This recipe can also be found in Weekly Dinners for 4 under $100 – Menu 7
