Lemon Chicken Pasta

• servings: 4
• active time: 10 min
• total time: 40 minutes

Ingredients

2 large boneless skinless thin chicken breasts cut in half lengthwise

1/4 cup flour

3/4 cup fresh grated parmesan cheese

2 teaspoons lemon pepper + more to taste (for pasta sauce)

3 tablespoons olive oil

12 ounces spaghetti pasta

3 cloves garlic minced

1 ¼ cups heavy cream

½ cup low sodium chicken broth

1/3 cup frozen peas

1 lemon zested and juiced

2 tablespoons butter cut in small cubes

2 tablespoons fresh chopped Italian parsley

Directions

Combine the flour, 1/4 cup Parmesan Cheese, and lemon pepper in a shallow bowl. Dredge the chicken breasts in the flour. Heat 2 tablespoons olive oil in a large skillet over medium heat. Cook the chicken until it is golden brown on both sides and cooked through; 3-4 minutes each side. Plate the chicken and cover it with a loose aluminum foil tent.

Meanwhile bring a large pot of water to boil and cook the pasta according to the package directions. Do not overcook and drain well.

Wipe the skillet fairly clean and heat 1 tablespoon olive oil over medium low heat. Add the minced garlic and cook for 1 minute while stirring constantly. Add the heavy cream and bring it to a simmer. Add the chicken broth a little at a time while the cream reduces.

Add the peas, lemon zest, and lemon juice and continue simmering until the mixture is reduced by about 1/3. Reduce the heat as low as it will go and stir in 1/2 cup Parmesan Cheese in small increments stirring until it is melted.

Add the cooked pasta to the sauce; tossing to coat. Add the butter stirring until melted and incorporated. Stir in the fresh parsley and season with salt and black pepper to taste. Slice the chicken and add it to the pasta. For best results serve promptly.

Notes

For even and thorough cooking use thin cut breasts or cut them in half lengthwise.

Reducing cream takes a little knowledge and patience. Simmer the cream with small fine bubbles on the edges of the skillet and stir it frequently. You do not want to boil it hard. Low and slow is the key. Add the chicken broth and lemon juice in small increments letting the cream reduce while you are working on other steps in the recipe.

Use fresh grated Parmesan cheese. It is so flavorful and it is worth every penny.

Add the peas to the sauce frozen. They will take mere minutes to cook as frozen peas are blanched before freezing.

You can substitute fettucine, rigatoni, rotini, penne, mostaccioli, elbows, cavatappi, or angel hair pasta for the spaghetti.

If the sauce or pasta becomes too thick add a little chicken broth, cream, or milk. Do so in small increments so you do not add too much.

Do not slice the chicken until the dish is ready as it will dry out.

Store leftovers in an airtight container in refrigerator for up to 3 days. Reheat at 50% power in the microwave stirring several times.

Freeze in an airtight container or heavy duty freezer bag for up to 2 months. Defrost in the refrigerator overnight and reheat in the microwave at a reduced power.