Lemon Chicken on Farfalle Pasta
- Preparation time: 20 minutes
- Cooking time: 20 minutes
- Total time: 40 minutes
Ingredients
Chicken and Marinade:
- 1 uncooked chicken breast, cut into small pieces
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon dried basil
- 1 tablespoon olive oil
- 1 tablespoon dried sherry
- 1 tablespoon flour
- 1 tablespoon cornstarch
Veggies, Oil and Basil:
- 1 tablespoon olive oil
- 1 head broccoli, separated into small florets along with peeled and sliced broccoli stems
- 2 zucchini, sliced
- 1 yellow or red pepper, chopped
- 1 onion, chopped
- 3-4 cloves garlic, minced
- 6-8 mushrooms, sliced
- 1 tablespoon olive oil
- 1 tablespoon dried basil or ¼ cup fresh basil if in season
Sauce Ingredients:
- 1 lemon zest and juice
- 1 cup chicken broth
- 1 tablespoon capers, lightly chopped
- 1 tablespoon sun-dried tomatoes, coarsely chopped
- 2 teaspoons cornstarch
Pasta:
- One 16 ounce bag of dried farfalle pasta (or pasta of your choice) cooked as directed
Parmesan:
- Grated Parmesan cheese (optional)
Instructions
-
Place cut up chicken breast in bowl.
- Add salt, pepper and basil to the chicken; mix.
- Add olive oil and sherry to bowl and toss to coat chicken.
- Refrigerate chicken mixture until ready to cook.
- Heat 1 tablespoon olive oil in a wok; medium high heat.
- Add onion to wok and cook until tender.
- Add zucchini, yellow or red pepper, mushrooms and garlic. Cook until vegetables are tender.
- Add 1 tablespoon basil.
- Add broccoli and sliced broccoli stems.
- Cook over medium heat for 10 to 15 minutes; or until the broccoli is tender.
- While vegetables are cooking heat 6-quarts of salted water in a large saucepan.
- Cook pasta according to package directions.
- Remove cooked vegetables from wok and set aside.
- While pasta is cooking, take chicken out of refrigerator.
- Add 1 tablespoon flour and 1 tablespoon cornstarch to the chicken mixture and toss to coat.
- Heat 1 tablespoon olive oil on medium high in the wok.
- Add chicken and cook until flour coating is golden brown.
- Add the vegetable mixture to the wok.
- Mix broth, lemon, zest of lemon, capers, sun-dried tomatoes, and cornstarch.
- Add sauce to the wok. Cook for 5 minutes.
- Serve over pasta.
- Sprinkle with optional Parmesan cheese.
Comments
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.