INGREDIENTS:
1 kg boneless skinless chicken breast, cut into 2 cm cubes
2 tablespoons all-purpose flour
2 teaspoons Italian dressing
Salt
Freshly ground black pepper
8 tbsp unsalted butter, diced into 1 tbsp pieces
1 tablespoon olive oil
2 tablespoons minced garlic (6 cloves)
350 g thin spaghetti (or standard)
1/8 – 1/4 teaspoon red pepper flakes (optional)
1 tablespoon fresh lemon juice
1/3 cup chopped parsley
2/3 cup grated Parmesan (or Roman cheese)
INSTRUCTIONS :
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 6
Let’s get startedthe recipe:
How to make Spaghetti with Lemon Chicken
Bring a large pot of water to a boil to cook the pasta (cook according to package directions, al dente).
Pat the chicken pieces dry with paper towel.
Season with flour, Italian dressing, about 3/4 teaspoon salt salt and 1/4 teaspoon peppercorns.
Meanwhile, melt 3 tbsp butter with 1 tbsp olive oil in a 24cm nonstick skillet over medium-high heat.
Add the chicken in a single layer and brown until browned on the bottom, about 4 minutes. Flip and cook for about 2 to 3 minutes.
Transfer the butter-chicken mixture to a large bowl or plate.
Tent with film to warm up.
Return skillet to medium-low heat.
Melt 1 tablespoon of butter. Add the garlic and sauté for about 20 seconds, without browning. (At this point, add the pasta separately to the boiling water to cook al dente.)
Pour the red pepper flakes into the butter and garlic mixture in a saucepan. Simmer until reduced by about 3/4, about 5 minutes.
Add the remaining 4 tablespoons of butter and let melt.
Remove from the heat, stir in the lemon juice. Return the chicken to the skillet and toss with the sauce. Season with salt and pepper if necessary. Toss the drained pasta with the chicken, sauce and parsley. Garnish the portions with the Parmesan. Serve the Spaghetti with Lemon Chicken hot.
The recipe is ready to be enjoyed.
