Lemon Chicken Pasta Recipe

"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 is 4 servings

Metric US

I've Tried It

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 by Step Method

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,