FRONT BURNER: Lemony chicken, pasta sure to be a staple

Posted: March 7, 2018 at 1:45 a.m.

Creamy Lemon-Pesto Chicken Over Angel Hair

This simple recipe easily made it into my recipe rotation. It's also one of those recipes that's so easy, after making it once or twice, you won't need a recipe to make it again.

Paired with steamed green beans and a side salad it makes a flavorful dinner, but best of all it comes together and cooks quickly.

It's just creamy enough to appeal to my Alfredo-loving husband, but light-tasting enough -- thanks to the lemon -- that it doesn't leave you feeling heavy.

Creamy Lemon-Pesto Chicken Over Angel Hair

1 pound boneless, skinless chicken breast

Salt and ground black pepper

2 tablespoons butter

1 tablespoon olive oil

1/4 cup chicken broth

Juice from 2 lemons

1/2 cup heavy cream

1 tablespoon prepared pesto

1/2 pound angel hair pasta

Freshly grated parmesan cheese

Flat-leaf parsley, for garnish

Bring a large pot of water to a boil.

Meanwhile, season chicken with salt and ground black pepper. Using a meat mallet or heavy skillet, flatten each chicken breast to 1/4- to 1/2-inch thick. Cut into bite-size pieces.

In a large skillet, heat butter and oil over medium-low heat until foam subsides. Add chicken to pan and cook, turning once, until browned on both sides. Remove chicken to a plate.

Leave skillet on heat; increase heat to medium-high and add chicken broth and lemon juice and cook, stirring to loosen any browned bits. Bring mixture to a boil and cook until reduced by half. Stir in cream and pesto and return chicken and any liquid that accumulated on the plate to the skillet; simmer until chicken is cooked through and sauce is thickened, about 5 minutes.

Meanwhile, add a generous pinch of salt and the angel hair to the boiling water. Cook pasta about 3 minutes or until al dente. Drain. Serve chicken with sauce over pasta. Garnish generously with freshly grated parmesan and flat-leaf parsley.

Makes about 4 servings.

Recipe adapted from Taste of Home

Food on 03/07/2018