Lemon Chicken Pasta
This Lemon Chicken Pasta is a bright and flavorful meal, but still easy to put together on a weeknight. I have had lemons pile up in my refrigerator each week, so it was nice to put a couple to good use. I used my large wok to toss the pasta with the chicken and sauce. If you don’t have a pan large enough to accommodate all the ingredients, then use the emptied out large pot after cooking the pasta.
I made this dish the week before Evan’s birthday, so I doubled the original recipe to make enough for a couple of days worth of leftovers. It held up well the next day. Evan did not like it at all. I am not sure if it was just due to the pasta ( I have never been able to get him to eat Farfalle) or the lemon sauce. Oh well, the rest of us enjoyed it!
1/2 tablespoon olive oil
2 onions, diced
1 pound boneless, skinless chicken thighs, cut into thin strips
salt and pepper to taste
1 pound farfalle pasta
1/2 cup cooking water from pasta
2 cups chicken stock
1/2 cup heavy cream
2/3 cups freshly grated Romano or Parmesan
2 lemons, zest and juice
In a large pan, drizzle oil over medium heat. Add the onions and cook, stirring occasionally, until softened and golden. Add the chicken, season with salt and pepper, and cook, stirring occasionally, until no longer pink in center.
Bring a large pot of water to a boil. Add pasta and cook until al dente, just tender. Remove 1/2 cup of the cooking water before draining.
Add the chicken stock and reserved pasta water to the chicken. Simmer until the liquid is reduced by half.
Add the pasta and toss well. Stir in the cream, cheese, lemon juice, and zest. Cook until heated through, about 1 minute. Season with salt and pepper. Serve immediately.
Adapted from Chef Julie Yoon
Tara\\\\\\\\\\\\\\\'s Multicultural Table
Tagged: chicken, citrus, lemon, noodle, pasta, poultry