Lemon chicken spaghettini
74
PREP TIME
10 min
TOTAL TIME
16 min
Serves
2 to 3
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.
Mastering the basics: Roast Chicken
Nutrition (per serving)
- Calories
- 556,
- Protein
- 34 g,
- Carbohydrates
- 70 g,
- Fat
- 15 g,
- Fibre
- 6 g,
- Sodium
- 790 mg.
