Lemon Chicken Pasta Toss
Ingredients of Lemon Chicken Pasta Toss
All-purpose flour 2 tbsp. 30 mL Poultry seasoning 3/4 tsp. 4 mL Boneless, skinless chiken breast halves, 1 lb 454 g Butter (or hard margarinr) 1 tbsp. 15 mL Olive (or cooking) oil 1 tbsp. 15 mL Garlic cloves, minced 2 2 Prepared chick broth 1/4 cup 60 mL Lemon juice 1 tbsp. 15 mL Dried marjoram 1 1/2 tsp. 7 mL Grated lemon zest 1 tsp. 5 mL Salt 1/2 tsp. 2 mL Angel hair pasta 8 oz. 225 g Chopped fresh parsley 1/4 cup 60 mLHow to Lemon Chicken Pasta Toss
Combine flour and poultry seasoning in large resealable freeze bag. Add chicken. Toss to coat.
Heat butter and olive oil in large frying pan on medium. Add chicken. Cook for about 5 minutes, stirring occasionally, until no longer pink. Reduce heat to medium-low.
Add garlic. Cook and stir for about 2 minutes until garlic is fragrant and softned. Add next 6 ingredients. Stir. Bring to a boil. Remove from heat. Cover to keep warm.
Combine water and salt in Ducth oven. Bring to a boil. Add pasta. Boil, uncover, for 3 to 5 minutes, stirrinh occasionally, until tender but firm, Deain, reserving 1/4 cup(60 mL) cooking water. Return to same pot.
Add parsley chicken mixture and reserved cooking water to pasta. Toss. Makes about 6 cups(1.5 L)
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