Skillet Lemon Chicken Pasta I
This sounds very easy, one pan to wash, and sounds tasty, on my to cook list. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams chicken breasts, boneless and skinless, cut into 1 inch cubes
- 3 cups dry Penne pasta
- 5 cloves garic, smashed and minced
- 3 cups chicken stock, fresh or from powder
- 1 1/2 cups water
- 2 lemons, medium size, zested and juiced
- 1 cup Parmesan cheese, grated, more if you like cheese
- 1/2 cup Ricotta cheese, OR Cottage cheese made from a shortcut
- 1/4 cup fresh parsley, chopped
- 1/2 cup fresh basil, loosely packed, sliced thinly
- 1/2 cup spinach, loosely packed, sliced thinly
- salt and pepper, to taste
- 1 lemon, sliced, for garnish, optional
- olive oil
Instructions
- Heat a splash of olive oil over medium high heat in a large skillet. Add garlic and cook for 20 seconds. Toss in chicken and saute until just browned. Stir in chicken broth, water, and uncooked pasta to pan. Bring to a boil, then turn heat down to low. Cover the pan and cook on low for about 12-15 minutes, stirring pasta with tongs often so it does not stick to bottom of pan. Remove cover when pasta is al dente and most of the liquid has been absorbed and allow to simmer for 5 more minutes.
- Remove from heat and stir in lemon juice, lemon zest, spinach, parsley, basil, Parmesan and Ricotta cheese. Season with additional salt and pepper if needed and garnish with lemon slices and additional Parmesan cheese and parsley, if desired.
Notes
Chicken breasts will run about 35 Baht/500 grams. This is easily less than $1 per serving.
Shortcut: Cottage Cheese.
Adapted from an internet recipe.
A definite must-try for me! 🙂 Chicken and lemon – always a winning combination 😉