Lemon Garlic Chicken over Angel Hair Pasta
"Elegant and delicious. 2/22/09 After reading some reviews and problem of too much liquid I would suggest decreasing to perhaps 1 1/2 cups or use the pasta water which has the starch from the pasta that would provide a thickener. Also, be sure all of the flour was used to coat the chicken; that could also be a part of the problem Thanks for the all the input reviewers!"
photo by Crafty Lady 13
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
4
ingredients
- 1⁄2 cup flour
- 4 tablespoons parmesan cheese, grated
- 1⁄2 teaspoon garlic powder
- 1 lb boneless skinless chicken breast, cubed
- 4 tablespoons butter
- 1 lemon, juice of
- 1⁄2 cup white wine
- 2 cups hot water
- 1 chicken bouillon cube, disolved in above water
- 12 ounces angel hair pasta
- 1⁄4 - 1⁄2 cup parmesan cheese, freshly grated
directions
- Combine flour, parmesan, and garlic powder. Dredge chicken in mixture.
- Melt butter in large skillet. Add chicken and brown. Add liquid. Stir until thickened.
- Meanwhile cook pasta according to package directions.
- Drain pasta and place in large serving bowl.
- Pour chicken and sauce over pasta. Toss gently. Top with grated cheese.
- Garnish with fresh lemon slices and fresh parsley.
Questions & Replies
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Reviews
-
Very tasty! I did have a problem with my parmesan cheese not sticking to the chicken, used a real fresh grated one, not the 'fake' one from the can but I just added a sprinkle on top when serving. Like others have said before, make sure you use all the flour and the sauce thickens nicely. I did add extra lemon, just a personal preference. Even my 4 yr old twins loved it!!! -
This dish came together in a flash. I really enjoyed the flavors of the chicken, lemon and garlic with a hint of the white wine. I added some minched garlic to the chicken as it was browning. I will be making this dish often. Thanks for sharing Vicki in CT. Made for July, 2009 Aussie/NZ Swap. Update: This recipe is in my Top Favorites of 2009 Cookbook. -
It was good. I didn't have angel hair or white wine so I used spagetti and white wine vinegar. That still turned out well. the flavor of the chicken is excellent and it was a hit for the family. -
This was the best lemon chicken that I've ever made. My BF fully agrees. I used pasta water to dissolve the bouillon cube, and it worked out great. Thank you very much for sharing this wonderful recipe. -
This was a very good recipe. Make sure if you make it that you actually put all of the chicken into ALL of the flour mixture and mix it well - then put the whole mixture of chicken AND flour in the skillet together (no leftover flour mixture). Once the liquid is added, there is no problem with the sauce thickening at all :-) The flavor was very yummy. I did put a little more lemon and a lot more garlic in mine because of personal preference. This was such a different dish and definitely worth a try!!!
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RECIPE SUBMITTED BY
Vicki in CT
tolland, 45
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