Adapted from Mrs Harding Cooks.
Ingredients:
Ingredients:
1 lb pasta (farfalle, rotini or penne would all work)
1 Tbs olive oil
1/2 tsp minced garlic (about 1 clove if you're using fresh)
lemon pepper
2 chicken breasts
1/2 cup light cream
1 cup whole milk
2 tsp white flour
2 Tbs-1/4 cup lemon juice
salt and pepper to taste
1/4 cup shredded parmesan cheese
1/3 cup frozen chopped spinach
6 cherry tomatoes, quartered
Directions:
1 Tbs olive oil
1/2 tsp minced garlic (about 1 clove if you're using fresh)
lemon pepper
2 chicken breasts
1/2 cup light cream
1 cup whole milk
2 tsp white flour
2 Tbs-1/4 cup lemon juice
salt and pepper to taste
1/4 cup shredded parmesan cheese
1/3 cup frozen chopped spinach
6 cherry tomatoes, quartered
Directions:
Cook pasta according to package directions.
Heat oil in a saucepan over medium-high, add garlic, stir over heat 1 min until fragrant. Add chicken breasts and season with lemon pepper to taste. Cook chicken through, lightly browning each side. When cooked, transfer to cutting board and cut into bite size strips or cubes.
Return pan with cooking juices to stove over medium heat. Add cream, milk and flour and whisk well to dissolve flour. Heat, stirring constantly, until mixture thickens slightly. Add more milk if necessary to reach desired thickness. Add lemon juice to taste, stirring and tasting after adding a little at a time. Simmer and stir 5 minutes over medium/med-high. Add parmesan to taste, stir to melt. Add frozen spinach and diced chicken, stir everythink till heated through, a minute or two. Add pasta and stir it all together. You may not use all the pasta, just add enough so you have the right amount of sauce. Serve with tomatoes sprinkled on top.
Heat oil in a saucepan over medium-high, add garlic, stir over heat 1 min until fragrant. Add chicken breasts and season with lemon pepper to taste. Cook chicken through, lightly browning each side. When cooked, transfer to cutting board and cut into bite size strips or cubes.
Return pan with cooking juices to stove over medium heat. Add cream, milk and flour and whisk well to dissolve flour. Heat, stirring constantly, until mixture thickens slightly. Add more milk if necessary to reach desired thickness. Add lemon juice to taste, stirring and tasting after adding a little at a time. Simmer and stir 5 minutes over medium/med-high. Add parmesan to taste, stir to melt. Add frozen spinach and diced chicken, stir everythink till heated through, a minute or two. Add pasta and stir it all together. You may not use all the pasta, just add enough so you have the right amount of sauce. Serve with tomatoes sprinkled on top.
Tips & Tricks:
- I've never used light cream (as near as I can tell, Meijer doesn't carry it), so I just use 1 cup heavy cream (since that's the size it comes in) and 1/2 cup 1% milk. It turns out great.
- I've actually never made it with chicken (I just add 1/2 tsp garlic powder to the sauce), but it's good without it, too.
- I use the bottled parmesan cheese. Dave, don't kill me for making such a blasphemous confession.
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