Lemon chicken

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Ingredients

  • 12 ounces (340 g) dried pasta any shape
  • 2 tablespoons (30 ml) olive oil
  • 1 pound (450 g) chicken breasts
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper

For the creamy lemon sauce

  • 1 tablespoon butter
  • 3 cloves garlic minced
  • ½ cup (120 ml) heavy cream
  • 1 tablespoon (15 ml) lemon juice
  • ¼ cup (21 g) parmesan grated
  • 2 tablespoons chopped fresh parsley chopped, for garnish
  • 1 teaspoon lemon zest optional, for garnish

Instructions

  • In a saucepan, boil water, bring to a boil and salt it then cook the pasta according to the package instructions.
  • In a pan, over medium high heat, heat oil and add the chicken. Season with salt and pepper and cook the chicken for 4-5 minutes. If you have an instant read thermometer, the internal temperature of the chicken must register at 165°F (74°C).
  • Move the chicken to the sides of the pan, and melt the butter. Add the garlic and cook for 1 minute.
  • Add the cream and the lemon juice, and whisk or stir until you get a smooth sauce. Add the parmesan and stir until it's melted in the sauce.
  • If the sauce is too thick, add a little bit of pasta water to loosen it and whisk again.
  • Add the pasta, and mix everything together, the pasta with the sauce and the chicken. Taste the pasta with the sauce, and adjust seasonings to your preference.
  • Garnish with extra parmesan cheese, chopped parsley, and lemon zest.

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