Lemon Garlic Pasta with Crispy Chicken
Serves 1
Directions
- 1Add olive oil and seasonings to the chicken breasts.
- 2Dredge each chicken breast in flour, dip in eggs, and coat with breadcrumb-Parmesan mixture.
- 3Fry the chicken breasts until golden brown and cooked through.
- 4Set in warm oven to keep warm
- 5Heat olive oil and butter in a large skillet.
- 6Add shallot and cook until soft for about 3 minutes, then add the minced garlic and sauté for 1-2 minutes, or until fragrant
- 7Add lemon and heavy cream to the skillet, stirring to combine.
- 8Let the mixture simmer for about 2-3 minutes to thicken slightly. Stir in the lemon zest.
- 9Add seasonings, mix and add freshly grated Parmesan
- 10Add reserved pasta water and stir until well combined.
- 11Add the cooked pasta to the skillet with the sauce and toss.
- 12Garnish with parsley and serve with chicken
Ingredients
- 3 chicken breasts, thinly sliced
- 1 tbsp olive oil
- 1 cup panko bread crumbs
- 3 eggs
- 1 cup all purpose flour
- 0.25 cup Parmesan cheese
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp oregano
- 1 tsp basil
- 1 tsp smoked paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 12 oz fettuccine noodles
- 2 cups heavy whipping cream
- 0.25 cup lemon juice
- 0.25 cup pasta water
- 1 lemon, zested
- 3 tbsp butter
- 1 tbsp olive oil
- 6 garlic cloves, minced
- 1 shallot, finely chopped
- 0.5 cup Parmesan cheese
- 1.5 tsp garlic powder
- 1.5 tsp onion powder
- 1 tsp lemon pepper
- 1 tsp basil
- 1 tsp oregano
- to taste salt
Equipment
bowlslarge skilletpot
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