Tuesday, June 22, 2010
With the end of the school year finally here in a couple of days my life has been filled with end-of-year parties, award ceremonies, and concerts that have put cooking on the back burner (hehe--I'm so punny tonight). Mostly we've been eating our old favorites, but last night I decided to try this new pasta dish a friend told me about. Quick and easy, this creamy pasta dish had a fresh lemony flavor that everyone loved. Next time I'll probably add in some garlic too for even more flavor.
2-3 chicken breasts, thinly sliced
3 Tbs. butter, divided
1 tsp. salt
1/2 tsp. pepper
1-pkg. (9-oz.) spinach pasta (in refrigerated section)
2 tsp. grated lemon zest
3 Tbs. freshly squeezed lemon juice (1-2 lemons)
2-3 garlic cloves, finely minced
1 cup heavy cream
3/4 cup freshly grated Parmesan cheese
Directions: In a large skillet, saute the sliced chicken breasts in 2 tablespoons butter.
Saute on medium heat until lightly browned and tender (about 5-8 minutes). Remove from heat.
Cook noodles as directed on package. Drain and set aside.
Combine zest, 1 tablespoon butter, and juice in small sauce pan.
Cook one minute, stirring constantly. Season with salt and pepper to taste. Add cream slowly and stir.
In a large pan combine hot noodles, lemon sauce, and cooked chicken.
Immediately add Parmesan cheese and stir well until cheese is melted and sauce is thickened. Serve hot with an additional sprinkle of Parmesan cheese. Serves 6. Enjoy!