Adapted from Rachel Ray Food Network Recipe
You really can make this meal in 1/2 an hour! I had some chicken already cooked in the fridge and not much time to get a meal together. I did a little search on www.foodnetwork.com and found a recipe that I adjusted below. I was really pleased with it and the kids gobbled it up too.
Most of these ingredients are staples around the house so it is an easy one to whip together.
Ingredients:- 2 tablespoons extra-virgin olive oil
- 1 1/3 pounds chicken breast tenders, cut into 1-inch pieces
- Salt and pepper
- 1 1/2 tablespoons butter
- 4 cloves garlic, chopped
- 1/4 onion, chopped
- 2 tablespoons all-purpose flour
- 1/2 cup chicken stock
- 2 tbsp lemon juice
- 1 cup chicken broth or stock
- 1 tbsp parsley
- 1/2 cup Parmesan cheese
- 1 pound penne rigate pasta, cooked to al dente
- Chopped green onions, for garnish
Directions
Heat a deep nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the chicken to the pan. Season chicken with salt and pepper. Brown chicken until lightly golden all over, about 5 to 6 minutes.
Remove chicken from pan and return the skillet to the heat.
Reduce heat to medium. Add another tablespoon extra-virgin olive oil and 1 tablespoon butter, the garlic and onions to the skillet. Saute garlic and onions 3 minutes.
Add flour and cook 2 minutes. Whisk in 1/2 c chicken stock and reduce liquid 1 minute.
Whisk lemon juice and 1 cup broth into sauce. Stir in parsley.
When the liquid comes to a bubble, add remaining 1/2 tablespoon butter to the sauce to give it a little shine.
Stir in the parmesan cheese.
Add chicken back to the pan and heat through, 1 to 2 minutes. Toss hot pasta with chicken and sauce and serve. Adjust salt and pepper, to your taste. Top with fresh snipped green onions.
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