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Creamy Lemon Butter Chicken Pasta

Ingredients

for 2 servings

  • 2 chicken breasts, diced
  • 1 tablespoon
    butter
  • ½ red onion, diced
  • 2 cloves garlic, chopped
  • 1 lemon, zest and juice
  • 1 teaspoon
    chili flake
  • 1 teaspoon
    dried thyme
  • ¼ cup
    water (60 mL)
  • ½ cup
    double cream (120 mL)
  • 2 cups
    baby spinach (85 g)
  • 1 ½ cups
    fresh egg pasta (150 g)
  • 2 tablespoons
    parmesan cheese, plus more for serving

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Preparation

  1. Heat a large pan over medium heat. Add the chicken and cook until no longer pink inside. Remove from the pan and set aside.
  2. Give the pan a quick wipe with a paper towel
  3. Melt the butter in the pan. Fry the onion and garlic until softened, 3-5 minutes.
  4. Add the lemon zest and juice. Give the mixture a quick stir and add chili flakes and thyme. Stir in the water and double cream. Add the spinach and cook for about a minute, until wilted.
  5. Return the chicken to the pan and add the pasta. Stir and cook until the pasta is al dente.
  6. Mix in the Parmesan. Remove the pan from the heat.
  7. Serve with more Parmesan, if desired.
  8. Enjoy!
 

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