Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Lemon-Pesto Chicken and Pasta II

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      Lemon-Pesto Chicken and Pasta II
      16-oz pkg linguine or spaghetti pasta
      2 tbs unsalted butter
      2 tbs olive oil
      3 cloves garlic, minced
      5 boneless, skinless chicken breasts, cubed
      1/2 tsp salt
      1/8 tsp white pepper
      1 cup heavy cream
      9-oz pkg basil pesto, 3 tbs set aside
      1/4 cup freshly squeezed lemon juice, 1 tbs set aside
      1 tsp grated lemon zest
      2 cups frozen baby peas
      1/3 cup freshly grated Parmesan cheese
      Bring a large pot of salted water to a boil.

      Add pasta to boiling water. Cook until al dente according to package directions. When pasta is done, drain well and keep warm.
      Meanwhile, cook chicken.

      In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken cubes. Sprinkle with salt and pepper.
      Stir over medium heat until chicken is almost cooked through, about 4 to 6 min.

      Stir in cream and bring to a simmer. Reduce heat to low.
      To the chicken mixture, add all but 3 tbs of the pesto, pour in 3 tbs lemon juice, the lemon zest, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
      Place the warm pasta in a serving bowl and top with chicken mixture.

      In a small bowl, combine the remaining 3 tbs pesto with the remaining 1 tbs lemon juice. Drizzle over the pasta and chicken and serve immediately.​ Serves 6
      shame smilie

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Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Lemon-Pesto Chicken and Pasta II