Delightful!
Ingredients
2 c dried pasta
12 oz skinless, boneless chicken breast, cut into 1-inch pieces
2 T all-purpose flour
2 T olive oil
2 cloves garlic, minced
3/4 c chicken broth
3 T lemon juice
1/4 t salt
1/4 t black pepper
1 T dried parsley
Directions
1. Cook pasta according to package directions; drain. Return to hot saucepan; cover and keep warm.
2. Meanwhile, in a bowl, toss chicken in flour until lightly coated. In large skillet, cook and stir chicken in 1 T of oil over med-high heat for 6-8 minutes (til chicken is cooked). Remove chicken from pan; set aside.
3. Reduce heat to medium. Add remaining oil to skillet. Add garlic; cook and stir about 1 minute. Carefully stir in broth, lemon juice, salt and pepper. Cook, uncovered, for 2-3 mins or until reduced to about 2/3 cup. Stir in chicken and parsley; heat through.
4. Toss pasta with lemon chicken mixture.
My modifications
I added a good squeeze of fresh lemon and about a Tbsp of Pinot Grigio along with the broth & lemon juice. Definitely kicked up the lemony goodness. Next time, I'm definitely going to try this with shrimp!!
I'd recommend serving with roasted asparagus and homemade French bread.
Source: Better Homes & Gardens Cook Book
Also, click here to see what we had for dessert tonight...
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