Zesty Lemon Pasta (Printable Version)
# What You'll Need:
→ Chicken and Coating
01 -
1 lb chicken breasts (4-5 skinny fillets)
02 -
Salt (as needed)
03 -
Pepper (as needed)
04 -
1/2 cup grated Parmesan cheese
05 -
1 egg
06 -
1/2 cup panko bread crumbs
→ Pasta and Sauce
07 -
10 oz fettuccine
08 -
1 tablespoon olive oil
09 -
2 tablespoons butter
10 -
3 cloves garlic, chopped fine
11 -
Juice from 1 lemon
12 -
1/2 cup white wine
13 -
1/2 cup heavy cream
14 -
2 teaspoons Italian seasoning
15 -
Fresh parsley, diced (for finishing)
# Steps to Follow:
01 -
Arrange three bowls in a row: first with Parmesan cheese, second with beaten egg, and third with panko crumbs. Take each chicken piece through all three bowls, starting with the cheese, then egg, ending with crumbs.
02 -
Warm olive oil in a big skillet on medium heat. Put in your coated chicken and let it cook about 3-4 minutes each side until it turns golden and cooks through. Move to a plate and cut into chunks or keep whole.
03 -
Cook your fettuccine following the box directions, then strain and put aside.
04 -
Using the same pan, melt the butter over medium heat. Toss in garlic and cook for 1-2 minutes till you can smell it. Add your lemon juice, white wine, and heavy cream, stirring them together. Sprinkle in salt, pepper, and Italian seasoning.
05 -
Drop the drained pasta into your sauce and mix well. Put the chicken pieces back in the pan to warm up.
06 -
Scoop the hot pasta onto plates and top with fresh parsley and extra Parmesan if you want.
# Additional Tips:
01 -
You can swap chicken broth for wine if you don't drink alcohol.
02 -
Want something lighter? Try half-and-half instead of cream.
03 -
Toss in some red pepper flakes if you like it spicy.