Well my detox is all over for now, and I can’t wait to indulge! Bad I know, but alas tonight again I am on my own so I thought I would add another recipe to my dinner for one series and of course I’m having wine with it!
When cooking for just myself I hate to have a ton of dishes leftover to clean up so I try to keep as many of my meals as possible down to one pan, and this is one of them. This recipe is great because once mastered it is super versatile and can be used in so many different ways, plus it can easily be made for larger groups. It has a light, refreshing taste that is sure to wow any guest into thinking you are a true chef, but it is so incredibly easy you won’t even break a sweat!
Lemon Garlic Chicken & Pasta
1 tbsp extra virgin olive oil
1 chicken breast, cut into 1 inch pieces
2 cloves of garlic, minced
½ cup of dry white wine
1 cup of chicken broth
1 tsp lemon zest
1tbsp lemon juice
1 cup cooked pasta of choice
1 cup cooked pasta of choice
1 tbsp chopped fresh parsley
Parmesan cheese for garnish
Heat oil over medium
high heat, and saute chicken until no longer pink, about 3 minutes. Add the
garlic and cook for an additional minute before adding the wine. Allow the wine
to reduce to about half before adding in the broth. Stir gently and allow the
mixture to again reduce to half. Add the lemon zest and juice and remove from
heat. Add the pasta and toss to coat. Serve warm topped with parsley and
parmesan cheese. (Serves 1)
high heat, and saute chicken until no longer pink, about 3 minutes. Add the
garlic and cook for an additional minute before adding the wine. Allow the wine
to reduce to about half before adding in the broth. Stir gently and allow the
mixture to again reduce to half. Add the lemon zest and juice and remove from
heat. Add the pasta and toss to coat. Serve warm topped with parsley and
parmesan cheese. (Serves 1)
I really think the parsley is a must with this sauce, it really ads color and texture to the dish. I also want to note that the sauce is a little thin so some of you may want to add a little flour to thicken it up, or add the pasta right to the hot pan so some of the starches blend and the sauce is able to “stick” to the pasta better. Lastly (I Swear!) be careful with the addition of parmesan cheese, you really don’t need a lot, and it will drastically change the flavor of the dish. I suggest starting without it and then adding a little at a time until you find your perfect balance.
This recipe can also be paired with seafood’s, such as shrimp or scallops without much change to the original recipe. I have also made the sauce over just pasta and cooked the meat portion of the meal separately; the sauce is so good it stands on its own quite well.
