Posted By: Blank
Lemon Chicken Pasta Night - 12/17/20 01:32 AM
Posted By: Biscuit
Re: Lemon Chicken Pasta Night - 12/17/20 02:06 AM
What’s the recipe for the sauce ?
Posted By: Blank
Re: Lemon Chicken Pasta Night - 12/17/20 02:49 AM
This works well for us, for any kind of pasta. I really like it with seafood like shrimp or scallops. The wife only eats cows, pigs, and chickens so I do a lot of boneless chicken breasts..
Zest and juice of one lemon (about 2 tbsp lemon juice). Meyer lemons are not quite as tart forward, as Eureka lemons
3 tablespoons butter
2-4 cloves garlic minced, or garlic powder if you're out of fresh
1/2 cup dry white wine (my wife really likes Moscato so our sauce is always a little sweeter)
1 cup heavy/whipping cream (can substitute Half and Half if desired). The heavier creams seem to resist curdling better.
2 dashes of Italian seasoning
2 teaspoons flour
Salt and pepper to taste
1 cup freshly grated parmesan cheese
Chopped parsley (optional)
Add the butter, lemon zest and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes.
Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
Stir in the parmesan cheese.
Continue to simmer the sauce on low to medium heat for an additional 5 minutes, stirring frequently. The sauce should be noticeably thickened by now. If not, continue simmering it for a few more minutes.
Posted By: still_c
Re: Lemon Chicken Pasta Night - 12/17/20 08:33 AM
This works well for us, for any kind of pasta. I really like it with seafood like shrimp or scallops. The wife only eats cows, pigs, and chickens so I do a lot of boneless chicken breasts..
Zest and juice of one lemon (about 2 tbsp lemon juice). Meyer lemons are not quite as tart forward, as Eureka lemons
3 tablespoons butter
2-4 cloves garlic minced, or garlic powder if you're out of fresh
1/2 cup dry white wine (my wife really likes Moscato so our sauce is always a little sweeter)
1 cup heavy/whipping cream (can substitute Half and Half if desired). The heavier creams seem to resist curdling better.
2 dashes of Italian seasoning
2 teaspoons flour
Salt and pepper to taste
1 cup freshly grated parmesan cheese
Chopped parsley (optional)
Add the butter, lemon zest, and lemon juice, minced garlic, white wine, cream, and Italian seasoning to a skillet over medium-high heat. Let the sauce bubble for 5 minutes.
Gradually add the flour to sauce, stirring/whisking constantly to ensure sauce is smooth.
Stir in the parmesan cheese.
Continue to simmer the sauce on low to medium heat for an additional 5 minutes, stirring frequently. The sauce should be noticeably thickened by now. If not, continue simmering it for a few more minutes.
Great recipe! It's late at night and I'm in search of a perfect idea for tomorrow's diner. Thank you, now I finally can go to bed!
Posted By: bill oxner
Re: Lemon Chicken Pasta Night - 12/17/20 12:44 PM
Looks great. May try that same recipe on some peeled shrimp that I have in my freezer,