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
Print Headline: Lemony chicken, pasta sure to be a staple