Lemon Chicken Pasta

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


"Fromm our weekday newspaper The West Australian. Times are estimated. The recipe called for the parmesan to be added to the pan before serving but as the DH hates parmesan I would grated cheese over the dish when serving in the plate."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (247.7 g)
  • Calories 495.5
  • Total Fat - 37.2 g
  • Saturated Fat - 20.3 g
  • Cholesterol - 181.8 mg
  • Sodium - 191.7 mg
  • Total Carbohydrate - 6.1 g
  • Dietary Fiber - 0.5 g
  • Sugars - 0.7 g
  • Protein - 34.4 g
  • Calcium - 132.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 11.1 mg
  • Thiamin - 0.1 mg

Step 1

Cook tagliatelle according to packet instructions.

Step 2

Cut each chicken breast horizontally into two thin escalopes and season well with salt and pepper.

Step 3

Melt half the butter and half the olive oil in a large frypa and cook chicken for 1 to 2 minutes on each side until golden brown (it doesn't need to be cooked through) and then remove from pan and set aside.

Step 4

Melt remaining butter and oil and cook garlic, stirring for a minutes and then add cream, bring to a boil and then reduce heat and simmer for 2 minutes.

Step 5

Add lemon juice and lemon zest and stir to combine and then return chicken to the pan and simmer for a further 5 minutes until cooked through and the sauce has reduced slightly and now remove chicken and keep warm and then add the drained tagliatelle to the cream sauce in the pan and toss to coat,

Step 6

Check for seasoning and return chicken to the pan and sprinkle parsley and parmesan and serve.

Tips & Variations


No special items needed.

Related

ellie

We enjoyed this dish even though I used roasted cauliflower instead of the pasta. Easy and good! Thanks for sharing!

review by:
(28 Oct 2020)