Lemon Chicken Pasta
Yes there is another post about chicken.But this time this is pasta recipe.Today we are going to make a Lemon Chicken Pasta.
Lemon Chicken Pasta
Lemon Chicken Pasta is made with boneless skinless chicken breast, cut into bite-size pieces, dredged, and then fried until golden and crispy. The fresh lemon sauce is a mix of sweet and sour!
- Pan
- 340 gm boneless skinless chicken breasts, (cut into ½-inch (1cm) thick slices)
- Salt,pepper and oregano (to taste)
- ½ cup flour (for dredging)
- 2 tbsp olive oil
- 2¼ lemon (slices)
- 2 artichoke hearts (cut into quarters (canned is fine))
- ½ cup oil-packed sun-dried tomatoes (drained)
- 4 clove garlic (peeled)
- ½ tbsp capers
- Pinch Red pepper flakes (crushed)
- ½ cup dry white wine
- ¼ cup heavy cream
- 1 cup fresh spinach
- Pinch fresh rosemary
- 225 gm linguine (cooked al dente and drained)
Season the chicken slices with salt, pepper, and oregano.
Dredge in flour, shaking off excess flour.
Heat a heavy-bottomed skillet or large saute pan (not non-stick) over high heat until very hot.
Add olive oil.
When oil begins to smoke, add the chicken pieces.
Cook until pieces are seared on both sides, 1 to 2 minutes per side.
Remove chicken to a plate and keep warm, leaving the oil in the pan.
Add the lemon slices to the hot pan and cook until caramelised, about 1 minute per side.
Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
Add the white wine and cook until reduced to a glaze.
Return the chicken to the pan with the cream, and saute for 2 minutes.
Add the spinach, rosemary, and cooked linguine.
Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
Serve immediately.
Calories information is an approximation based upon 2 servings. Exact information will depend upon the brands of ingredients and precise measurements used.
