Lemon Chicken Pasta

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 chicken breasts, cubed
• 2 tablespoons italian dressing, any flavor
• 1 pinch salt
• 1/2 teaspoon lemon pepper (or fresh ground black pepper and lemon zest)
• 1 small onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon extra virgin olive oil
• 1 tablespoon butter
• 1 lemon, zest of
• 2 tablespoons flour
• 1/4 cup dry wine
• 2 cups vegetable stock
• 1 teaspoon basil
• 1 teaspoon coriander seed
• salt and pepper
• 1 lemon, juice of
• parmesan cheese
• 1 lb penne rigate (or other short pasta)
• salt

Recipe

• 1 cube chicken breasts and marinate in italian dressing, salt and lemon pepper for at least half an hour. the longer you marinate, the more flavorful the chicken.
• 2 start the pasta. salt the water after it comes to a boil, right before adding the pasta. cook pasta about 3/4 of the way. when done, reserve a cup or two of the water, then drain the pasta and return it to the hot pot. this will evaporate any residual water.
• 3 heat olive oil and butter in a skillet over medium heat.
• 4 add onions and garlic to skillet, and season with salt and pepper. saute a minute or two.
• 5 add lemon zest.
• 6 add chicken and let it brown on all sides.
• 7 sprinkle in flour and whisk to combine.
• 8 deglaze pan with wine and whisk to begin dissolving the flour.
• 9 whisk in stock.
• 10 add basil and corriander seed.
• 11 bring to boil and let thicken.
• 12 pour sauce over pasta, stir to coat well, and simmer over medium low heat to let the pasta absorb the sauce. if the sauce is too thick to coat the pasta with more to spare, add the reserved pasta water to thin it out a bit. you want the pasta to absorb some of the sauce as it finishes cooking all the way.
• 13 to serve, squeeze lemon juice over pasta and sprinkle with parmesan.