Lemon Chicken on Farfalle Pasta


Chicken Ingredients:

Vegetable Ingredients:

Sauce Ingredients:



  1. Place cut up chicken breast in bowl.
  2. Add salt, pepper and basil to the chicken; mix.
  3. Add olive oil and sherry to bowl and toss to coat chicken.
  4. Refrigerate chicken mixture until ready to cook.
  5. Heat 1 tablespoon olive oil in a wok; medium high heat.
  6. Add onion to wok and cook until tender.
  7. Add zucchini, yellow or red pepper, mushrooms and garlic. Cook until vegetables are tender.
  8. Add 1 tablespoon basil.
  9. Add broccoli and broccoli stems (see my techniques page on how to peel broccoli stems).
  10. Cover wok with lid and cook over medium low heat for 10 minutes.
  11. While vegetables are cooking, heat 6 quarts of salted water in a large saucepan.
  12. Cook pasta according to package directions.
  13. Remove cooked vegetables from wok and set aside.
  14. While pasta is cooking, take chicken out of refrigerator.
  15. Add 1 tablespoon flour and 1 tablespoon cornstarch to the chicken mixture and toss to coat.
  16. Heat 1 tablespoon olive oil on medium high in the wok.
  17. Add chicken and cook until flour coating is golden brown.
  18. Add the vegetable mixture to the wok.
  19. Mix broth, lemon, zest of lemon, capers, sun-dried tomatoes, and cornstarch.
  20. Add sauce to the wok. Cook for 5 minutes.
  21. Serve over pasta.
  22. Sprinkle with optional Parmesan cheese.


Why not serve this up with a Caesar salad with croutons or a bowl of crisp salad greens topped with Italian salad dressing and croutons?

The day before you make Lemon Chicken on Farfalle Pasta, why not put together a sponge so that you can serve a fresh, warm loaf of French bread with your meal? For another great bread option check out my recipe for focaccia bread.

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