1 batch Lemon Chile Pasta
Chicken
4 chicken boneless skinless chicken breasts
Juice of 2 lemons(actually it was a little less since I used 2 TB in the pasta dough)
zest of 1 lemon
sprinkling of lemon pepper
Pound your breasts to an even thickness, place in a dish and pour on lemon juice, sprinkle with zest and lemon pepper. Cover and refrigerate for 1 hour( do go too much longer as the acid breast down the chicken)
Heat grill to high heat and cook 15 minutes or so on each side, until the internal temp reaches 165
(This time around I did mine indoors in my griddle pan, oil your pan well, heat over medium high heat. Add chicken, cover and cook 10-12 minutes, flip and recover, cooking 10-12 more until the internal temp is 165)
While the chicken is cooking make sauce and put your pasta on to boil
Sauce:
1 tsp olive oil
1.5 cups chopped red bell peppers(about 2 medium)
1 clove garlic, minced
1 cup sour cream
3/4 cup chicken broth
1/2 cup shredded parmesan cheese
Heat oil in a sauce pan over medium heat. Add peppers and garlic and saute for 3-5 minutes until tender.
Stir in broth and sour cream. bring to a boil , reduce heat and simmer 5 minutes. (My family is picky about chunks so I also run my immersion blender through it to smooth it out)Add in parmesan cheese and stir until melted. Salt and Pepper to taste.
Place cooked pasta on a plate, top with a chicken and pour sauce over the top!
ENJOY!!
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