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
- Cook pasta following package directions, about 6 to 8 min.
- 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.
- 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. - Remove from heat.
- Add peas to pasta water for last 1 min of cooking. (If using beans, add for last 3 min.)
- Drain pasta and peas.
- Return to pasta pot.
- Drizzle with lemon mixture.
- Stir in chicken and garlic, cilantro and 1 tbsp (15 mL) butter.
- 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
Dec 4th, 2007 at 7:47 am
This sounds absolutely delicious. Onto the to try list. Thanks!
Dec 4th, 2007 at 11:53 am
I’m going to have to try this, it sounds scrumptious and it doesn’t require eggplant - which I don’t want to talk about. :)
Dec 4th, 2007 at 3:52 pm
@ellaella
WOW! I’m glad you approve. It’s a tasty recipe and very easy to make. Most of all, it’s a contrast to the spagettini dishes that have creamy sauces. Personally, I prefer the creamy sauces - the richer the better - but my, partner doesn’t. So when he’s the cook this is the recipe and when I can’t avoid becoming the cook I do the creamy, rich sauce instead … mmm. :-)
Dec 4th, 2007 at 3:53 pm
@Richard
I hereby pledge never to speak of eggplant to you. ;-)
Dec 4th, 2007 at 7:19 pm
Yuuummm. I have gotten such good recipes from you chef people! If I cooked more, I’d make more of them, but this one I must try. I like skinny pasta, and lemon and dijon.
Well, I won’t speak directly to Richard about it, but IMO, the poor man doesn’t know what he’s missing. Did someone say Babaghanoush?
Dec 4th, 2007 at 10:39 pm
@Brightfeather
Thanks, but I should be alright in spring, summer and fall. Winter though is iffy. ;)
Dec 4th, 2007 at 10:57 pm
That sounds absolutely delicious and it’s quick!
Thank you. :)
Dec 4th, 2007 at 11:05 pm
This sounds heavenly! I’m definitely making this one- thanks for sharing it!
Mar 2nd, 2008 at 11:23 am
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