Lemon Chicken Pasta

Submitted by diner524

"I first tasted this dish at our local grocery store and then brought home the recipe changed it to meet my family's taste. My son and daughter just love this chicken and pasta. I serve it with salad and garlic bread - yummy!! NOTE: Since some chef's aren't able to find this butter to buy, here is what the ingredients state on the stick of butter. Butter, chives, parsley, garlic, salt, dill, pepper & paprika. They sell it in the Publix grocery store by the stick."

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photo by esteban

Ready In:: 20mins
Ingredients:: 9
Serves:: 4

ingredients

1 lemon
¹⁄₄ cup flour
1 ¹⁄₄ - 1 ¹⁄₂ teaspoons seasoning salt
1 ¹⁄₂ lbs chicken breasts, thin sliced cutlets
¹⁄₄ cup garlic butter (I use Kerrygold Garlic & Herb Butter, which is imported from Irelend)
8 ounces penne pasta (I use the Barilla Mini Penne)
2 teaspoons chicken base (I use Better Than Bouillon Chicken Base but can use regular bouillon but you might want to decrease )
³⁄₄ cup white wine
¹⁄₂ cup whipping cream

directions

Cut lemon in half and set aside.(Or could sub 2 tablespoons bottled lemon juice.).
Fill Large saucepan 1/2 full of water. Cover and bring to boil on high heat for pasta. Preheat large saute pan on medium-high 2-3 minutes.
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken.
Put the garlic butter in saute pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink.
Add pasta to boiling water; cook 6-8 minutes or to your liking.
Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes.
Drain pasta and stir into chicken mixture.
Enjoy.
Note: Can substitute rice for pasta.

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Reviews

Great Dish. I was able to find the Kerrygold butter- it's not with the butter in my grocery, but with the gourmet cheeses. I was not a fan of this dish with the Kerrygold-too strong of a dill flavor for me. I made it again using Kerrygold butter and adding fresh garlic to it. Followed the rest of the recipe to a tee and it was so good. I will make this again and again. Thanks!

jerseygirl1952
Wonderful. Could be the best pasta dish I have ever made. I made garlic butter with 1/4 cup butter, 1/4 tsp. garlic powder, 1/2 tsp. parsley, 1/4 tsp. dillweed. I used only half the lemon as it was large and juicy and cut the seasoning salt back to 1 tsp. I used 1 tsp. of Bovril poultry concentrate and just mixed it in the wine before adding to the chicken. After draining the pasta (just slightly undercooked) I added it to the chicken and let it simmer a few minutes to thicken. It got a little thicker than intended so I added an additional 1/4 cup of cream. Perfect. The wine I used was YellowTail Bubbles which I had opened the previous day. I don't often have leftover wine but, for me, it was almost undrinkable. I was concerned that it might spoil the dish but I might have to buy it again just to make this. I will try a different wine that I know I like next time and hope it turns out equally delicious.

Toadflax
We really liked this, even with the improvisations I had to make. Made for two people and I used some precooked chicken breast, cut into small pieces, warmed in butter with fresh garlic and Spike seasoning which contains most of the seasonings (dill, parsley, lemon/orange peel, pepper, herbs). Then added 3/4 cup of chicken broth/white wine and half a lg lemon juiced, mixed with a T. Wondra flour and simmered for 15 minutes to thicken. Added 1.5 cups cooked mini penne pasta, chopped fresh parsley, simmered a bit with 1/3 c FF half and half for another 10 mins. nice quick weeknight dinner that I would serve to anyone.

AustinCFos
Fantastic, delicious recipe! Made a lot, and reheated well the next day. I couldn't find garlic butter so just added garlic and well..butter. Didn't want to go buy base so used Chicken Bouillon (went a little lighter though), and used Old Bay Seasoning in place of a more standard seasoning salt. Turned out well though, and making it again this week!

AKFilm
Wonderful recipe! Very simple and easy to put together. The garlic butter isn't available in my stores, so I added the chives, parsley, paprika, dill and pepper. Thanks for posting the recipe and the ingredients in the garlic butter.

llcooljack

see 22 more reviews

Tweaks

This was excellent - I usually make chicken cutlets with a lemon cream sauce that is similar - but liked this one dish simplicity... I too, just used butter and fresh garlic, parsley and pepper instead of the garlic butter listed - and I used less than the 1/4 cup. After browning my chicken, I added the wine and lemon juice- deglazed my pan then lowered the heat before adding my half and half- I let it simmer for a while to finish cooking the chicken completely. I did have to add some extra water b/c it was very thick - I also doubled it and used an entire pound of pasta (I only had spaghetti on hand)- it made a TON!! My family of 6 loves chicken and pasta though... lots of leftovers!

pixiesmom
Fantastic, delicious recipe! Made a lot, and reheated well the next day. I couldn't find garlic butter so just added garlic and well..butter. Didn't want to go buy base so used Chicken Bouillon (went a little lighter though), and used Old Bay Seasoning in place of a more standard seasoning salt. Turned out well though, and making it again this week!

AKFilm
Delicious! I subbed the garlic butter with chives, parsley, garlic and butter. Also, I didn't have whipping cream on hand so I used half sour cream and half milk, which worked just fine! This was easy to throw together and was full of lemony goodness! Made for Went to the Market tag game. Thanks diner! :)

Nif_H
Yum, basically Lemon-Alfredo sauce, i didn't have white wine so i used water. Instead of seasoning salt i used lemon pepper. added dried dill, thyme. amazing!

Xexe383

RECIPE SUBMITTED BY

diner524

Trinity, 48

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