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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Lemon Pepper Chicken with Pasta Recipe

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This recipe for Lemon Pepper Chicken with Pasta is from The Wilder We Get-- The Better We Eat !, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 boneless, skinless chicken breasts (about 1 1/2#)
2 T. Olive Oil
3 cloves Garlic, minced
1 T grated zest and 3 T juice from 1 Lemon
1 # Spaghetti or your choice Pasta
1 C. Ricotta Cheese
1 C. grated Parmeson Cheese
2 T. finely chopped Parsley
Directions:
Directions:
Heat 1 T. Oil over medium heat just till smoking. Cook Chicken until well browned and cooked through. Let stand covered with foil on cutting board about 5 minutes then slice.
Boil water for pasta -cook til el dente. Heat remaining oil in same fry pan and cook garlic and pepper until fragrant-30 seconds. Add Lemon juic and simmer until reduced to 1 T.about 1 minute. Add sliced chicken and any left juices. Combine ricotta, Parmesan Lemon Zest and 1/4 t. salt in medium bowl. Drain pasta and return to pot. Stir in Ricott mixture Chicken Parsley and 1/2 C. left over cooking pasta water. Season with salt and pepper. Serve

 

 

 

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