Behind the Recipes
Lemon Chicken with Pasta by Divya Gugnani
Makes 3 to 5 servings
INGREDIENTS:
1 lb. penne pasta
2 (6 to 8-ounce) boneless, skinless chicken breasts
1/2 cup all-purpose flour
salt and freshly ground black pepper
4 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1/4 teaspoon red pepper flakes
3 tablespoons roughly chopped fresh basil, for garnish
2 lemons, juiced
Rind of 1 lemon
1/2 cup grated Parmesan
PREPARATION:
1. Cook the pasta in a large pot of boiling salted water according to package directions. You want the pasta to be al dente. Drain water from pasta and set aside.
2. Place the chicken between pieces of plastic wrap and pound it with a meat mallet. You want to break all of the muscles in the chicken so it is tenderized and easy to cut and eat once it is cooked. Cut the breast into bite-sized pieces.
3. Place the flour in a plate. Quickly dredge the chicken breast halves in the flour, shaking to remove any excess flour. Season chicken with salt and pepper.
4. Heat one tablespoon of the oil in a skillet over medium heat and add chicken. Saute the chicken until completely cooked. Remove from heat and set aside in a plate.
5. Add the garlic and red pepper flakes back to the saute pan with the remaining 3 tablespoons of olive oil. Add the cooked pasta and turn heat off. Add the chicken. Mix all together.
6. Place the pasta mixture in a large bowl. Add the juice of 2 lemons plus the rind of one lemon. Add the basil and mix everything together. Before serving, top with Parmesan.
Serve with a crisp green salad.
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