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Lemon Chicken Pasta

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“I threw this together for a friend and it turned out so yummy! I used homemade vegetable stock for the sauce but you can use chicken broth or chicken stock, or a combination of stock and milk, with similar results. I have left out amounts for the salt and pepper -- use these according to your preference. Please note that preparation time does not include time to marinate.”
READY IN:
45mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Cube chicken breasts and marinate in italian dressing, salt and lemon pepper for at least half an hour. The longer you marinate, the more flavorful the chicken.
  2. Start the pasta. Salt the water after it comes to a boil, right before adding the pasta. Cook pasta about 3/4 of the way. When done, reserve a cup or two of the water, then drain the pasta and return it to the hot pot. This will evaporate any residual water.
  3. Heat olive oil and butter in a skillet over medium heat.
  4. Add onions and garlic to skillet, and season with salt and pepper. Saute a minute or two.
  5. Add lemon zest.
  6. Add chicken and let it brown on all sides.
  7. Sprinkle in flour and whisk to combine.
  8. Deglaze pan with white wine and whisk to begin dissolving the flour.
  9. Whisk in stock.
  10. Add basil and corriander seed.
  11. Bring to boil and let thicken.
  12. Pour sauce over pasta, stir to coat well, and simmer over medium low heat to let the pasta absorb the sauce. If the sauce is too thick to coat the pasta with more to spare, add the reserved pasta water to thin it out a bit. You want the pasta to absorb some of the sauce as it finishes cooking all the way.
  13. To serve, squeeze lemon juice over pasta and sprinkle with parmesan.

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