Lemony Chicken Pasta
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Lemony Chicken Pasta
As far as favorite ingredients go, lemons are mine. I absolutely adore these vibrant yellow-green fruit with their enchanting fragrance and marvelous flavor. To me, it seems that a sprits of lemon juice can elevate any dish into something extraordinary - this Lemon Chicken Pasta is no exception. Chicken and pasta, gently tossed in a fresh and light zestly sauce served with wilted baby spinach and good white wine!
Ingredients
- 500 g good quality Farfalle pasta (bow ties)
- 2 tbsp olive oil (or bacon grease)
- 2 tbsp butter
- 6 chicken breasts (or boneless, skinless thighs of equal mass)
- 1 tsp paprika
- ½ red onion (finely diced)
- 2 cloves garlic (crushed or finely chopped)
- 1 small chili, or to taste (seeded and finely chopped)
- 1 tbsp flour
- 30 ml dry white wine (or 15ml more lemon juice)
- 30 ml lemon juice (freshly squeezed)
- 1 tsp lemon zest
- ½ cup pasta cooking water (reserved after cooking the pasta)
- ½ lemon (sliced into thin wheels)
- 3 cups baby spinach (roughly chopped)
- 1 lemon (sliced into 6 wedges)
- ½ cup fresh basil (roughly chopped)
- Parmesan (optional)
- Salt & pepper
Instructions
- Slice the chicken fillets into rough chunks. Season generously with salt and pepper and toss with paprika.
- In a heavy-based cast iron skillet, heat half the olive oil and half the butter over medium heat. Allow to heat until the butter stops bubbling, else the chicken won't brown quickly and overcook. Gently brown the chicken in small batches until golden but still a little underdone - it will finish cooking in the sauce. Do not crowd the pan or the chicken will steam. Remove from the skillet and place aside. In the meanwhile, fill a large casserole with water and add 1 tsp of salt. Bring to a rapid boil. Add the pasta and cook for no longer than 6 minutes or until just al dente. The pasta will finish cooking in the sauce and overcooking at this point will result in mushy pasta later. Drain and reserve a ½ cup of cooking water for the sauce.
- In the same skillet, add the remaining oil and butter. Over low heat, slowly sauté the onion, garlic and chili for 3-5 minutes until tender but not browning - the oil and butter will turn the slightest of pink, which is what you want. Sprinkle over the flour and cook for 3 minutes. Add the white wine and lemon juice while scraping all the bits from the base of the skillet. Cook for 3 minutes more to allow the alcohol to evaporate. Add the lemon zest and pasta water. Simmer until the sauce slightly thickens. Season with salt & pepper.
- Return the chicken and pasta to the sauce and nestle-in the lemon slices. Cook for 5 minutes or until the pasta and chicken is cooked through. Remove from the heat and stir through the spinach, allowing it to wilt slightly. Shave over parmesan and sprinkle with chopped basil. Arrange the lemon wedges over the pasta and serve warm or cold!
Notes
- Do not overcook the chicken while browning, it will finish cooking in the sauce.
- Pasta must only be cooked until al dente to prevent it from overcooking and breaking up in the sauce.
- Add as much or as little chili as you wish!
- This pasta is only coated in a light, fragrant sauce. For a thicker sauce, add another tbsp of flour and some cream if desired.
Styling, Recipe & Photography by: Stéan Kruger.
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