SPG: Chicken in Lemon Cream Pasta Sauce
Source of Recipe
Linda (LafinWithU1953)
* Exported from MasterCook *
Chicken in Lemon Cream Pasta Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Chicken, Pasta
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 boneless chicken breasts -- cut in 1-inch cubes
2 tablespoons unsalted butter
or
2 tablespoons virgin olive oil
1 cup heavy cream
3/4 cup chicken stock
salt and pepper -- to taste
1 teaspoon lemon rind -- finely grated
-- plus some shredded -- to garnish
1/2 tablespoon red pepper flakes -- to taste
-- up to 1 tablespoon (optional)
2 tablespoons fresh parsley -- finely chopped
2 tablespoons fresh chives -- chopped
1 pound spaghetti
Saute the cubed chicken in the butter or oil until browned. Drain and set aside.
Combine the cream, chicken stock, lemon rind, and hot pepper (optional) in a pan, over medium heat. Bring to the boil, stirring occasionally. Reduce the heat, and simmer gently for 10 minutes or until the sauce is reduced and thickened slightly. Add the cooked chicken cubes and mix well. Taste and add salt and pepper to taste. You can hold the sauce at this point until the pasta is cooked and drained.
While the sauce is reducing, cook the pasta. Drain the pasta and return to pot. Add the sauce and herbs (chives and parsley) to the spaghetti and toss to combine. Serve immediately garnished with finely shredded lemon rind.
Source:
"Linda (LafinWithU1953)"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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