Tangy Lemony Chicken (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 large chicken breasts
02 -
Salt
03 -
Pepper
04 -
1/4 cup shredded Parmesan
05 -
Some fresh parsley, chopped
06 -
8 ounces bowtie pasta
07 -
1 teaspoon dried Italian herbs
08 -
Lemon zest from one lemon
09 -
1 tablespoon lemon juice
10 -
1/2 cup chicken broth
11 -
1 cup heavy cream
12 -
3 garlic cloves, finely chopped
13 -
1 tablespoon olive oil
# How to Make It:
01 -
Get a large pot, add water and some salt. Bring to a boil and cook your bowtie pasta until al dente. Don't forget to keep 1/2 cup of the cooking water before draining. Set pasta aside for now.
02 -
Pat chicken breasts dry with paper towels. Season both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken about 4-5 minutes on each side until golden and done inside. Put on a plate and cover with foil to keep warm.
03 -
In the same skillet, drop in some butter over medium heat. Add the chopped garlic and cook for around 30 seconds until you can smell it. Pour in chicken broth, making sure to scrape the tasty bits from the bottom of the pan.
04 -
Lower the heat and add your cream, lemon juice, zest, and dried Italian herbs. Let everything bubble gently for 2-3 minutes to mix the flavors. Add Parmesan bit by bit, stirring all the time so it gets smooth and creamy.
05 -
Add your cooked pasta to the sauce in the pan and gently toss until covered. If the sauce seems too thick, splash in some of that saved pasta water. Cut the chicken into strips, place on top, and sprinkle with parsley before serving.
# Additional Tips:
01 -
Hang onto that pasta water in case your sauce needs thinning out.