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Lemon Pepper Chicken Pasta Recipe |
Lemon Pepper Chicken Pasta Recipe
This Lemon
Pepper Chicken Pasta makes a great, easy, inexpensive meal for the family; just
perfect for weeknight dinners. The juicy crispy lemon pepper chicken is served
on a bed of lemon pasta, with enough pepper to make it interesting but mild
enough for kids. It is quick to make, delicious to eat and is sure to be a hit!
Plus if served with a side salad or some roasted veg, then one chicken breast
will be enough to serve a family of 4!
Prep Time15
mins
Cook Time10
mins
Total Time25
mins
Course: Main
Cuisine:
Italian
Servings:
Calories:
834kcal
Ingredients
US Customary
– Grams
For the Pasta
Sauce
• 3 lemons
• 2/3 cup olive oil
• 2/3 cup grated Parmesan
• 3/4 tsp salt
• 2 tsp freshly ground black pepper – see
note 1
For the
chicken and pasta
• 1 chicken breast
• 1 tbsp oil
• 1 tsp freshly ground black pepper – see
note 1
• 1/4 tsp dried parsley
• 1 1/2 tbsp AP flour
• 1/4 tsp salt
• 1/2 tbsp oil
• 11 oz spaghetti
Instructions
Start with
the sauce.
1. Start by zesting and juicing the lemons.
2. Mix the lemon juice, olive oil, parmesan,
salt, and black pepper together in a measuring cup. Add in half of the lemon
zest.
3. Set the sauce to one side.
For the
chicken and pasta
1. Lay your chicken breast flat on the board
and use a large sharp knife to cut sideways through the breast.
2. Continue to cut through the chicken
breast, keeping the knife flat and parallel to the chopping board until you
have two plump fillets.
3. Add the remaining lemon zest to a small
bowl, then add the olive oil, black pepper, dried parsley and mix together
well.
4. Pour this lemon pepper mixture over the
chicken fillets and massage until well covered.
5. Combine the flour and salt in a shallow
bowl.
6. Take each chicken fillet and lightly coat
it in the flour.
7. Place a large skillet/fry pan over medium
heat, add the oil and let it heat up whilst you get the pasta on.
8. Bring a big pan of water to a boil, salt
it generously and then add the pasta, set a timer for a minute less than the
packet suggests.
9. Once the pasta is boiling, cook the
chicken for 2-3 minutes on each side or until the internal temperature reaches
165ºF/73ºC.
10. Once cooked remove the chicken from the pan
and slice into thin strips.
11. When the pasta is cooked remove 2 cups of
the pasta cooking water and then drain.
12. Add a 1/4 cup of the cooking water to the
prepared sauce, stir well and then pour over the pasta. Stir well and add more
cooking water until you have a smooth light sauce coating the pasta.
13. Serve immediately with the sliced chicken
and an extra garnish of parsley, pepper and lemon zest.
Notes
1. Try to use freshly cracked black pepper
from a pepper mill or the course cracked pepper you can buy in the grocery
store. If you can only find the fine powdered pepper then reduce the pepper by
at least half.
Nutrition
CALORIES: 834kcal
| CARBOHYDRATES: 70g | PROTEIN: 30g | FAT: 49g | SATURATED FAT: 8g |
CHOLESTEROL: 50mg | SODIUM: 947mg | POTASSIUM: 528mg | FIBER: 5g | SUGAR: 4g |
VITAMIN A: 180IU | VITAMIN C: 43.6mg | CALCIUM: 235mg | IRON: 2.4mg
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