Lemon & Parsley Chicken and Simple Cream Pasta with Lemon & Basil....by Jessica
This lemon and parsley chicken is one of the recipes that are included in the 15 recipes that Jamie & Salina (February's Guests) will be cooking this month. This is a true example of a 30 minute meal, I came home from running errands (was able to go grocery shopping because Zack came home a little early!) and started cooking at 6:00, had dinner on the table at 6:30. Everyone loved it! The chicken with lemon paired with capers has a nice tang. The pasta was delicious even though I used half and half instead of cream. The arugula was really nice with the chicken; I just tossed it with a little oil, vinegar, mustard, salt, pepper vinaigrette.
5 comments:
Lemon and Parsley Chicken
1 Tbs. olive oil
4 chicken breast fillets, halved lengthwise
cracked black pepper
1.5 Tbs. olive oil, extra
2 Tbs. capers
1 tsp. chili flakes
1 Tbs. finely grated lemon rind
2 cloves garlic, sliced
2 Tbs. lemon juice
1.2 cup chopped parsley
Heat the oil in a frying pan over medium heat. Sprinkle the chicken with the pepper and add to the pan. Cook for 5 minutes each side until browned. Add the extra oil, capers, chili, lemon rind and garlic, cook for 1 minute, then add the lemon juice and parsley. Serve with a arugula salad.
Simple Cream pasta with Lemon and Basil
14 oz. tagliatelle or spaghetti
1 cup cream
2 tsp. finely grated lemon rind
2 Tbs. lemon juice
1/2 cup finely grated parmesan cheese
1/2 cup roughly chopped basil leaves
cracked black pepper
grated parmesan to serve
Place the pasta in a large saucepan of salted boiling water and cook until al dente. Drain and return to the pan. Add the cream, lemon rind and juice, basil and pepper. Toss to combine. Place in bowls and serve with Parmesan.
yummy!!! might have to try that one!!!
Oooh! Good to know, I will be making this next week for sure. I will be making the Pork Shoulder with Chipotle Orange BBQ Sauce tomorrow or Saturday. Yummy!
looks good
Post a Comment