Lemon Garlic Chicken Pasta

lemongarlicchickenmed

Lemon. Garlic. Pasta. Need I say more?

This is a WONDERFUL restaurant quality recipe that will make you look like a SUPER STAHHH in the kitchen. I love a pasta dish that “feels” light. And I don’t know about you, but it’s been snowing tons here in the Midwest and this dish…it tastes like Spring. I need some Spring in my life right now. How about you?

I highly recommend planning ahead and marinating the chicken overnight or for at least 6-8 hours because it will soak up the lemony goodness and make your taste buds sing. I also use boneless, SKIN ON chicken breasts. Basically, I buy bone-in, skin on chicken breasts and debone them. It’s actually really easy and here’s a video to help you: VIDEO. A good, sharp knife is key though. I was able to debone my chicken and whip up the marinade in about 10 minutes (you could easily do it before you head off to bed at night or work in the morning) so those babies have time to soak up some lemon sunshine.

RECIPE: LEMON GARLIC CHICKEN PASTA

5-6 servings

Marinade Ingredients:

2-4 lbs. boneless, SKIN ON chicken breasts

2/3 cup fresh lemon juice

1 Tablespoon lemon zest

1 Tablespoon fresh thyme

2 teaspoons fresh rosemary, chopped

4 cloves garlic, chopped

1 teaspoon worcestershire

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon red pepper flakes (optional)

2 Tablespoons melted butter

Garlic Sauce Ingredients:

1 box of thin spaghetti or angel hair pasta

½ stick (1/4 cup) butter

2 Tablespoons extra virgin olive oil

4 large cloves garlic, finely minced

2 Tablespoons all-purpose flour

2 ½ cups chicken broth (low sodium, no msg)

Salt and pepper to taste

1/4 cup shredded or grated parmesan

1 Tablespoon fresh basil, chopped

1 cup fresh spinach, chopped (optional)

3/4 cup fresh asparagus, cut into 1-1/2″ pieces

1-2 cups cherry tomatoes (optional) note: I roasted mine in the oven first with olive oil

For topping:

¼ cup fresh parsley, chopped (to sprinkle/finish the pasta)

½ cup shredded or grated parmesan cheese (to sprinke/finish the pasta)

Red pepper flakes (optional)

Chicken Directions:

  • Combine the lemon juice, lemon zest, garlic, thyme, rosemary, worcestershire, salt, pepper, and red pepper flakes in bowl and whisk together. Reserve half of the marinade for later. Place the chicken pieces in a large ziploc bag with the remaining half of marinade, pressing out excess air and sealing.  Refrigerate for 6-8 hours or overnight.
  • Preheat the oven to 400˚ F.  Remove the chicken pieces from the marinade and transfer to a baking dish, skin-side up. Note: I like to sit a flat wire rack in a cookie sheet and place the chicken on the rack (this isn’t necessary but I like how the chicken cooks this way). Brush the top of each piece of chicken with melted butter.
  • Bake for 45-55 minutes (depends on thickness of the breasts), until the skins are crispy and well-browned.  Halfway through baking, pour the remaining marinade over the chicken pieces in the baking dish.  Once fully baked, cover loosely with foil and let rest 10 minutes while making the spaghetti and sauce. When sauce and pasta is done, remove chicken to a cutting board and slice each breast into 5-6 pieces.

Sauce Directions:

  • Break spaghetti noodles in half and cook spaghetti according to package directions. Drain and set aside.
  • Place large skillet over medium heat and add butter and olive oil.
  • Add garlic and saute until fragrant and soft (about 1 minute).
  • Stir in the flour and cook for a minute.
  • Slowly whisk in the chicken broth and simmer for a few minutes until it thickens slightly.
  • Stir in the parmesan cheese. Season with salt and pepper to taste.
  • Add the chopped basil, spinach, tomatoes, and asparagus and simmer a few minutes until asparagus is tender. Stir in the cooked spaghetti. Note: if using oven roasted tomatoes, add them in with the spaghetti at the end.
  • To assemble: place the pasta on a plate, sprinkle with chopped parsley, parmesan, and red pepper flakes (optional). Arrange chicken pieces on top and sprinkle with more parsley and parmesan.

I paired this with a nice Sauvignon Blanc from Chateau Ste. Michelle and garlic bread.

Now dig in and enjoy some lemony sunshine and dream of tulips popping, birds chipping, greenery on the trees…..

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