Lemon chicken spaghettini
Chatelaine
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.
