Lemon chicken spaghettini

73

PREP TIME

10 min

TOTAL TIME

16 min

Serves

2 to 3

Lemon chicken spaghettini

This lovely lemon chicken pasta is a refreshing alternative to creamier fare.


Ingredients

  • 250-g cappellini or spaghettini pasta
  • 1 lemon
  • 1 tbsp Dijon mustard
  • 1/4 tsp granulated sugar
  • 1/4 tsp salt
  • 2 skinless, boneless chicken breasts
  • 1 pinch of salt and pepper
  • 3 tbsp butter
  • 3 garlic cloves , minced
  • 250 g snow peas or green beans , trimmed
  • 1 cup coarsely chopped fresh cilantro or basil

Instructions

  • Cook pasta following package directions, about 6 to 8 min. Meanwhile, finely grate 2 tsp (10 mL) lemon peel into a small bowl, then squeeze in about 2 tbsp (30 mL) juice. Whisk in Dijon, sugar and 1/4 tsp (1 mL) salt. Slice chicken into thin strips. Sprinkle with pinches of salt and pepper. Melt 2 tbsp (30 mL) butter in a large, non-stick frying pan over medium-high heat, then add garlic. Stir constantly for 1 min. Then add chicken and stir-fry until golden, 3 to 4 minutes. Remove from heat.
  • Add peas to pasta water for last 1 min of cooking. (If using beans, add for last 3 min.) Drain pasta and peas. Return to pasta pot. Drizzle with lemon mixture. Stir in chicken and garlic, cilantro and 1 tbsp (15 mL) butter. Add more salt and pepper, if needed.

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Nutrition (per serving)

  • Calories
  • 556,
  • Protein
  • 34 g,
  • Carbohydrates
  • 70 g,
  • Fat
  • 15 g,
  • Fibre
  • 6 g,
  • Sodium
  • 790 mg.
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