Ingredients
- Chicken
- herbs
- pasta
- parsly
- cream
- chicken broth/wine
Preparation
Step 1
start by slicing up 3 good size boneless skinless chicken breast halves into strips. I season these with oregano, thyme, salt & pepper. (depending on how much chicken -- about 1 1/2 tsp. of the herbs & salt and pepper like normal.) I drizzle about 3- 4 Tablespoons of olive oil in a large skillet and let this get hot (enough to make a thin layer of oil in the bottom of the skillet.) I fry the chicken until golden brown on each side and cooked thoroughly, but not overdone. Meanwhile, cook 1 lb. of penne pasta until done (about 13") in salted water, drain and set aside. Removing the chicken, I deglaze the pan with 1 cup of low sodium chicken broth (or white wine if I have on hand) and let this reduce by half. (Stirring occasionally.) Add 2 cups of cream, the zest of 1 large lemon (or 2 small) and 1/2 cup lemon juice. A dash of cayenne pepper (to taste). Cook until thickened over medium - to medium high heat. (Should be a nice simmer.) Add chicken, drained pasta. Salt and pepper to taste. Add 1/4 cup chopped parsley before serving. I add some shaved Parmesan (the real stuff) to the top for good measure. Despite the use of cream, this is an economical dish and makes 6 servings. The original recipe does not call for Parmesan cheese. Honestly, you'll swear that this dish has cheese in it -- such is the nature of the sauce. Start to finish - about 45" to an hour including prep time.