Lemony chicken, pasta sure to be a staple
This simple recipe easily made it into my recipe rotation. It’s also one of those recipes that’s so easy, after making it once or twice, you won’t need a recipe to make it again.
Paired with steamed green beans and a side salad it makes a flavorful dinner, but best of all it comes together and cooks quickly.
It’s just creamy enough to appeal to my Alfredo-loving husband, but light-tasting enough — thanks to the lemon — that it doesn’t leave you feeling heavy.
Creamy Lemon-Pesto Chicken Over Angel Hair
1 pound boneless, skinless chicken
breast
Salt and ground black pepper 2 tablespoons butter 1 tablespoon olive oil ¼ cup chicken broth Juice from 2 lemons ½ cup heavy cream 1 tablespoon prepared pesto ½ pound angel hair pasta
Freshly grated parmesan cheese Flat-leaf parsley, for garnish
Bring a large pot of water to a boil. Meanwhile, season chicken with salt and ground black pepper. Using a meat mallet or heavy skillet, flatten each chicken breast to ¼- to ½-inch thick. Cut into bite-size pieces. In a large skillet, heat butter and oil over medium-low heat until foam subsides. Add chicken to pan
and cook, turning once, until browned on both sides. Remove chicken to a plate. Leave skillet on heat; increase heat to medium-high and add chicken broth and lemon juice and cook, stirring to loosen any browned bits. Bring mixture to a boil and cook until reduced by half. Stir in cream and pesto and return chicken and any liquid that accumulated pinch of salt and the angel hair to the boiling water. Cook pasta about 3 minutes or until al dente. Drain. Serve chicken with sauce over pasta. Garnish generously with freshly grated parmesan and flat-leaf parsley. Makes about 4 servings.
Recipe adapted Home from Taste of