Difference between revisions of "Lemon Chicken Pasta"

From Recidemia
Jump to: navigation, search
 
m (Text replace - "Category:(.*) recipes" to "Category:$1 Recipes")
 
(5 intermediate revisions by the same user not shown)
Line 1: Line 1:
 
{{recipesummary|Chicken recipes|2|1 hour|3}}
 
{{recipesummary|Chicken recipes|2|1 hour|3}}
{{recipe}} | [[Cookbook:Cuisine of the United States|American cuisine]]
+
| [[Cuisine of the United States|American cuisine]]
  
 
'''Lemon Chicken Pasta'''
 
'''Lemon Chicken Pasta'''
Line 6: Line 6:
 
==Ingredients==
 
==Ingredients==
  
* 12 [[Cookbook:Ounce|ounces]] (340g) boneless skinless [[Cookbook:Chicken|chicken breasts]], cut into ½-inch (1cm) thick slices
+
* 12 [[Ounce|ounces]] (340g) boneless skinless [[Chicken|chicken breasts]], cut into ½-inch (1cm) thick slices
* [[Cookbook:Salt|Salt]] and [[Cookbook:Pepper|pepper]] to taste
+
* [[Salt|Salt]] and [[Pepper|pepper]] to taste
* [[Cookbook:Oregano|Oregano]], to taste
+
* [[Oregano|Oregano]], to taste
* About ½ [[Cookbook:Cup|cups]] [[Cookbook:Flour|flour]], for dredging
+
* About ½ [[Cup|cups]] [[Flour|flour]], for dredging
* 2 [[Cookbook:Tablespoon|tablespoon]] [[Cookbook:Olive Oil|olive oil]]
+
* 2 [[Tablespoon|tablespoon]] [[Olive Oil|olive oil]]
* 2 (¼-inch-thick) (0.5cm) [[Cookbook:Lemon|Lemon slices]]
+
* 2 (¼-inch-thick) (0.5cm) [[Lemon|Lemon slices]]
* 2 [[Cookbook:Artichoke|artichoke hearts]], cut into quarters (canned is fine)
+
* 2 [[Artichoke|artichoke hearts]], cut into quarters (canned is fine)
* ½ cup (120g) oil-packed [[Cookbook:Tomato|sun-dried tomatoes]], drained
+
* ½ cup (120g) oil-packed [[Tomato|sun-dried tomatoes]], drained
* 4 [[Cookbook:Garlic|garlic cloves]], peeled
+
* 4 [[Garlic|garlic cloves]], peeled
* ½ [[Cookbook:Teaspoon|teaspoon]] [[Cookbook:Caper|capers]]
+
* ½ [[Teaspoon|teaspoon]] [[Caper|capers]]
* [[Cookbook:Pinch|Pinch]] [[Cookbook:Red Pepper|crushed red pepper flakes]]
+
* [[Pinch|Pinch]] [[Red Pepper|crushed red pepper flakes]]
* ½ cup (120ml) dry [[Cookbook:Wine|white wine]]
+
* ½ cup (120ml) dry [[Wine|white wine]]
* 3 ounces (¼ cup plus 2 tablespoons or 90g) [[Cookbook:Cream|heavy cream]]
+
* 3 ounces (¼ cup plus 2 tablespoons or 90g) [[Cream|heavy cream]]
* 1 cup [240g] (loosely packed) [[Cookbook:Spinach|fresh spinach]]
+
* 1 cup [240g] (loosely packed) [[Spinach|fresh spinach]]
* Pinch [[Cookbook:Rosemary|fresh rosemary]]
+
* Pinch [[Rosemary|fresh rosemary]]
* ½ [[Cookbook:Pound|pound]] (225g) [[Cookbook:Pasta|linguine]], cooked al dente and drained
+
* ½ [[Pound|pound]] (225g) [[Pasta|linguine]], cooked al dente and drained
  
 
==Procedure==
 
==Procedure==
Line 27: Line 27:
 
# Season the chicken slices with salt, pepper, and oregano.
 
# Season the chicken slices with salt, pepper, and oregano.
 
# Dredge in flour, shaking off excess flour.
 
# Dredge in flour, shaking off excess flour.
# Heat a heavy-bottomed [[Cookbook:Skillet|skillet]] or large [[Cookbook:Sauté|sauté pan]] (not non-stick) over high heat until very hot.
+
# Heat a heavy-bottomed [[Skillet|skillet]] or large [[Sauté|sauté pan]] (not non-stick) over high heat until very hot.
 
# Add olive oil.
 
# Add olive oil.
 
# When oil begins to smoke, add the chicken pieces.
 
# When oil begins to smoke, add the chicken pieces.
 
# Cook until pieces are seared on both sides, 1 to 2 minutes per side.
 
# Cook until pieces are seared on both sides, 1 to 2 minutes per side.
 
# Remove chicken to a plate and keep warm, leaving the oil in the pan.
 
# Remove chicken to a plate and keep warm, leaving the oil in the pan.
# Add the lemon slices to the hot pan and cook until [[Cookbook:Caramel|caramelized]], about 1 minute per side.
+
# Add the lemon slices to the hot pan and cook until [[Caramel|caramelized]], about 1 minute per side.
 
# Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
 
# Add the artichokes, sun-dried tomatoes, garlic, capers, and red pepper flakes, and sauté for 2 minutes.
 
# Add the white wine and cook until reduced to a glaze.
 
# Add the white wine and cook until reduced to a glaze.
Line 40: Line 40:
 
# Serve immediately.
 
# Serve immediately.
  
[[Category:Inexpensive recipes|{{PAGENAME}}]]
+
 
[[Category:American recipes|{{PAGENAME}}]]
+
[[Category:American Recipes|{{PAGENAME}}]]
[[Category:Fried recipes|{{PAGENAME}}]]
+
[[Category:Fried Recipes|{{PAGENAME}}]]
[[Category:Pasta recipes|{{PAGENAME}}]]
+
[[Category:Pasta Recipes|{{PAGENAME}}]]
[[Category:Chicken recipes|{{PAGENAME}}]]
+
[[Category:Chicken Recipes|{{PAGENAME}}]]
[[Category:Lemon recipes|{{PAGENAME}}]]
+
[[Category:Lemon Recipes|{{PAGENAME}}]]
[[Category:Spinach recipes|{{PAGENAME}}]]
+
[[Category:Spinach Recipes|{{PAGENAME}}]]
[[Category:Tomato recipes|{{PAGENAME}}]]
+
[[Category:Tomato Recipes|{{PAGENAME}}]]
 
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]
 
[[Category:Recipes_with_metric_units|{{PAGENAME}}]]

Latest revision as of 15:34, 9 May 2012

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

Lemon Chicken Pasta

Ingredients[edit]

Procedure[edit]

  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.