Lemon Chicken Pasta


2 Boneless, Skinless Chicken Breasts, 6 oz. each
Salt & Pepper, to taste
2 Tbsp. Extra Virgin Olive Oil
For the Pasta
2 Tbsp. Olive Oil
1 Tbsp. Unsalted Butter
1 Cup Sliced Button Mushrooms
1 tsp. Minced Garlic
½ Cup Canned Artichoke Hearts, cut in half lengthwise
1/4 Cup White Wine
1/3 Cup Chicken Stock
3 Tbsp. Unsalted Butter
½ Fresh Lemon
2 Tbsp. Drained Capers
Salt & Pepper, to taste
2 Tbsp. Chopped Fresh Parsley
1/4 lbs. (Uncooked wt.) Capellini Pasta

Cook the capellini pasta according to package directions. Drain and rinse with cold water until pasta is cooled down. Drizzle with olive oil to coat the pasta to keep it from sticking together and set pasta aside.

Heat 2 tablespoons of olive oil in a heavy skillet over medium heat. Season the chicken with salt and pepper. Pan-sear the chicken in the skillet for 5 minutes and then flip over and continue to cook until chicken is cooked through and internal temperature reaches 165 degrees, about 5 more minutes. Remove the chicken from the skillet and set aside and keep warm.

Add 2 more tablespoons of olive oil and 1 tablespoon of unsalted butter to the skillet.

Add the button mushrooms and saute for 4-5 minutes, just until the mushrooms start to brown. Add minced garlic and artichoke hearts and cook another minute or two.

Deglaze the pan with the white wine and allow to reduce by half. Add the chicken stock and 3 tablespoons of unsalted butter and continue to cook and stir until the butter is incorporated into the sauce. Add the juice of ½ of a fresh lemon, along with the lemon half, 2 tablespoons of drained capers and the chopped fresh parsley. Season the sauce with salt and pepper.

When ready to serve, add the cooked capellini pasta to the sauce and toss to coat.

Serve with sliced chicken on top.

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