MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lemon Chicken Pasta
Categories: Poultry, Pasta, Vegetables, Citrus, Cheese
Yield: 6 servings

4 (6 oz ea) boned, skinned
- chicken breast halves
1 ts Salt; divided
1/4 ts + 1/8 ts pepper; divided
1/2 c A-P flour
8 oz Uncooked capellini or angel
- hair pasta
3 tb Olive oil; divided
1/4 c Peeled, thin sliced garlic
- cloves
1 c White wine or chicken broth
2 tb Lemon juice
1/2 c Grated Parmigiano-Reggiano
- cheese
1/3 c + 3 tb minced fresh parsley;
- divided
Lemon wedges; opt

Pound chicken breasts with a meat mallet to 1/4"
thickness. Sprinkle with 1/2 teaspoon salt and 1/4
teaspoon pepper. Place flour in a shallow bowl. Dip
chicken in flour to coat both sides; shake off excess.

Cook pasta according to package directions for al dente.
Meanwhile, in a large skillet, heat 2 tablespoons oil
over medium heat. Add chicken; cook 2-3 minutes on each
side or until no longer pink. Remove and keep warm.

In same pan, heat remaining oil over medium heat; add
garlic. Cook and stir 30-60 seconds or until garlic is
lightly browned. Add wine to pan; increase heat to
medium-high. Cook, stirring to loosen browned bits from
pan, until liquid is reduced by half. Stir in lemon
juice.

Drain pasta, reserving 1/2 cup pasta water; place in a
large bowl. Add cheese, 1/3 cup parsley, half of the
garlic mixture, and remaining salt and pepper; toss to
combine, adding enough reserved pasta water to moisten
pasta. Serve with chicken. Drizzle with remaining garlic
mixture; sprinkle with remaining parsley. If desired,
serve with additional Parmigiano-Reggiano cheese and
lemon wedges.

Aileen Rivera, Bronx, New York

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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