Mild and scrumptious pasta organized in one pot with bites of hen and a high-quality lemon-capers sauce. chook Piccata Pasta – mild and scrumptious pasta organized in a single pot with bird and a outstanding lemon-capers sauce. Doesn’t this pot of chook Piccata Pasta also remind you of Fall? ME NEITHER! nevertheless, there’s lemon in it and lemon is completely in-season. in case you’ve been hanging out with me for some time, you will realize that i've a element for cooking collectively a primary dish + a facet dish all inside the same pot.
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless skinless chicken breasts, cubed
- salt and fresh ground pepper, to taste
- 2 shallots, finely chopped
- 3 cloves garlic, minced
- 3 cups low sodium, fat free chicken broth
- 1 whole lemon juiced and grated
- 8 ounces dry spaghetti pasta
- 3 tablespoons capers
- 1/2 cup 2% milk
- thin lemon slices (optional) for garnish
- fresh grated parmesan cheese for garnish
- chopped fresh parsley for garnish
commands
- warmness olive oil over medium-excessive warmth in a dutch oven or a nonstick pot.
- upload chook to heated oil and season it with salt and pepper; cook for approximately 6 to 7 mins, stirring regularly, until chicken is now not crimson.
- add shallots and garlic; preserve to cook dinner for 1 minute, stirring often.
- upload chook broth and lemon juice; carry to a boil.
- Stir in spaghetti and capers; decrease warmth to medium and cook dinner for 12 to fifteen mins, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
- Stir in milk and cook dinner for 1 minute.
- Garnish with lemon slices, grated parmesan cheese, and sparkling parsley.
- Serve.
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