8/8/2016 0 Comments Recipe PleaseI had quite a few requests for this recipe, so here it is! It's one of my favorites because it's easy, fast, and only uses 2 pots. It also utilizes left over noodles or chicken if you have it! Creamy Lemon Pasta with Chicken and Asparagus Ingredients: 3-4 large chicken breasts, boneless & skinless 1 pound of asparagus, ends trimmed, cut on a bias in 2 inch pieces Zest and juice from 2 lemons 2 tablespoons flat leaf Italian parsley, chopped 1 box of pasta, cooked according to package directions (I prefer the big rigatè noodles) 1/4-1/2 cup reserved pasta cooking water 3 cups chicken stock 1/4 cup half and half 2 tablespoons butter 2 tablespoons flour 2 tablespoon capers, drained 1 clove garlic, peeled and minced 1 large shallot, peeled and minced Salt and pepper 2-3 tablespoons olive oil Directions: Heat olive oil in large non-stick skillet, over medium high heat until barely smoking. Add capers, and toss in oil until crispy, about 3 minutes. Remove with a slotted spoon, to a paper-towel lined plate and reserve. Season chicken breasts with salt and pepper. In same skillet, sear chicken breasts on both sides, about 2-3 minutes per side. Transfer to baking sheet and finish cooking through in oven. (I do about 12-15 minutes in a 375° oven, and remove them to rest before slicing). Cook pasta according to package directions. While pasta cooks, add the asparagus to hot skillet from chicken and capers. Gently toss to cook through, but still crunchy. Keep the heat on medium high to "char" the outside of the asparagus. Season with salt and pepper. Remove from heat and transfer to a bowl. While the pasta finishes and the chicken rests, make the sauce. In the skillet used for the capers and chicken, add shallot and garlic, cooking over medium-low heat until translucent. Season with salt and pepper, stir occasionally, about 2 minutes. Add butter and flour, and whisk together to form a paste. Cook the "raw flour" taste out, by continuing to whisk for about 1 minute more. While whisking, slowly add half and half. The mixture will bubble, and turn lumpy, and then thicken. Reduce heat to low, and add chicken stock. Whisk until lumps are removed and sauce thickens, about 8 minutes. When pasta is just shy of being finished, drain and add to skillet and toss in the sauce. If the sauce is too thick, use reserved pasta cooking water to thin. Slice chicken in large strips on bias. Add chicken, asparagus, zest and juice of lemon, parsley, and toss. Top with crispy capers, and freshly coarse-ground black pepper.
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AuthorBri is the mom to four little people, the wife to a gentle giant, and a lover of Jesus. She's figuring out the best ways to parent by trial and error, and sharing her struggles, successes, and stories with you! Archives
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