CREAMY LEMON CHICKEN PASTA
Prep Time: 5 mins Cook
Time: 20 mins Serves: 6
Rich creamy
lemon basil sauce with sautéed or grilled chicken tossed with pasta.
INGREDIENTS
1-2 Tbsp.
Olive Oil
1 Tbsp.
Butter
1 Onion
(finely diced)
1 lb.
Chicken Breast (about 2-3 chicken breasts, cubed); can be pre-grilled and cubed
2 tsp. Mrs.
Dash
½ tsp. Red
Pepper Flakes (optional)
1 tsp. dried
thyme or 5 sprigs fresh thyme
3 Garlic
Cloves (finely minced or grated on a microplane)
1 cup
Chicken Broth
1 ½ cups
Heavy Cream or Half-n-Half
½ cup
Ricotta (optional)
Lemon Zest
(from one lemon)
1/3 cup
Lemon Juice
1 Tbsp.
tapioca starch
½ cup Grated
Parmesan Cheese
Fresh Basil
(cut into ribbons or torn)
1 lb. Pasta
DIRECTIONS
1- Start by
boiling water in a large pot. Add a
generous amount of salt to the pot of water. This will help to season the
pasta. Cook pasta according to package
instructions. Drain.
2- While
water is heating up, in a large skillet, heat butter and olive oil over medium
heat. Add onion and sauté for 5-6 minutes. Turn up the heat to medium-high and
add chicken breast. Sauté for 7-8 minutes (if adding grilled chicken, add
during Step 4 before adding salt to taste). Add garlic and sauté for 1 minute.
Garlic can easily burn so watch it carefully. Season with Mrs. Dash and red
pepper flakes (optional).
3- Add
chicken broth and heavy cream or half-n-half. Let simmer for 5 minutes. Stir in
lemon juice and lemon zest. If you want more lemon flavor, add more lemon zest. Simmer for 3-4 min.
4- In a separate
small bowl add tapioca starch to ½ cup of sauce and whisk until smooth. Add back in to the pan of sauce and stir
until incorporated. Simmer for 3-4 min.
more to cook roux. Taste sauce and add more salt, if necessary.
5- Toss
cooked pasta with sauce. Top with freshly grated Parmesan cheese and fresh
basil ribbons.
