Difference between revisions of "Lemon Chicken Pasta"

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{{recipesummary|Chicken recipes|2|1 hour|3}}
{{recipesummary|Chicken recipes|2|1 hour|3}}
{{recipe}} | [[Cuisine of the United States|American cuisine]]
| [[Cuisine of the United States|American cuisine]]
'''Lemon Chicken Pasta'''
'''Lemon Chicken Pasta'''

Revision as of 17:16, 11 April 2012

Lemon Chicken Pasta
Category: Chicken recipes
Servings: 2
Time: 1 hour
Difficulty: Medium
| American cuisine

Lemon Chicken Pasta



  1. Season the chicken slices with salt, pepper, and oregano.
  2. Dredge in flour, shaking off excess flour.
  3. Heat a heavy-bottomed skillet or large sauté pan (not non-stick) over high heat until very hot.
  4. Add olive oil.
  5. When oil begins to smoke, add the chicken pieces.
  6. Cook until pieces are seared on both sides, 1 to 2 minutes per side.
  7. Remove chicken to a plate and keep warm, leaving the oil in the pan.
  8. Add the lemon slices to the hot pan and cook until caramelized, about 1 minute per side.
  9. Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
  10. Add the white wine and cook until reduced to a glaze.
  11. Return the chicken to the pan with the cream, and sauté for 2 minutes.
  12. Add the spinach, rosemary, and cooked linguine.
  13. Cook, tossing to combine linguine and sauce, just until spinach is wilted, about 1 minute.
  14. Serve immediately.