Pasta Adventures: Lemon Chicken Spagettini

Carocat is seeking some recipes that do not contain either fish or mushrooms. And, Richard is out shopping for some “lively” fresh vegetables. My contribution is this quick, tasty and very easy Chatelaine spagettini recipe that even I have mastered.

Ingredients

• 1/2 500-g pkg cappellini or spaghettini
• 1 lemon
• 1 tbsp (15 mL) Dijon mustard
• 1/4 tsp (1 mL) each granulated sugar and salt
• 2 skinless, boneless chicken breasts
• Pinches of salt and ground pepper
• 3 tbsp (45 mL) butter
• 3 garlic cloves, minced
• 8 oz (250 g) snow peas or green beans, trimmed
• 1 cup (250 mL) coarsely chopped fresh cilantro or basil

Instructions

1. Cook pasta following package directions, about 6 to 8 min.
2. Meanwhile, finely grate 2 tsp (10 mL) lemon peel into a small bowl, then squeeze in about 2 tbsp (30 mL) juice. Whisk in Dijon, sugar and 1/4 tsp (1 mL) salt.
3. Slice chicken into thin strips. Sprinkle with pinches of salt and pepper.
   Melt 2 tbsp (30 mL) butter in a large, non-stick frying pan over medium-high heat, then add garlic. Stir constantly for 1 min. Then add chicken and stir-fry until golden, 3 to 4 minutes.
4. Remove from heat.
5. Add peas to pasta water for last 1 min of cooking. (If using beans, add for last 3 min.)
6. Drain pasta and peas.
7. Return to pasta pot.
8. Drizzle with lemon mixture.
9. Stir in chicken and garlic, cilantro and 1 tbsp (15 mL) butter.
10. Add more salt and pepper, if needed.

Preparation time 10 min
Cooking time 6 min
Makes 2 to 3 servings

Nutrients per serving
34 g protein
15 g fat
70 g carbohydrates
6 g fibre
71 mg calcium
790 mg sodium
556 calories

Related Post: Vegetarian Experiences: Pasta with Lentil and Red Pepper Sauce