I don't really like chicken in my pasta but this recipe is the ultimate exception. I love using super thin chicken breasts so that the sauce is easily absorbed throughout each piece and it's less meaty than a giant thick chicken breast. Pro tip, whenever I have enough time and want to take things to the next level, I'll soak the chicken breasts in a salt water brine for a couple hours and add a few fresh lemon slices to the brine too - it makes the chicken way more tender. (Brine ratio is always 1tbsp salt: 1 cup water.)
This is a big recipe and I used a whole pound of pasta. If you want to make less, I wouldn't change anything except cooking less pieces of chicken breast and less pasta, you'll just end up with a little more sauce which is never a bad thing. PS - If you're trying to cut carbs you can make the chicken without any breading or pasta and just eat it with the buttery lemon sauce!
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12/17/2018 04:51:41 am
This is my favorite italian restaurant dish and it turned out so good!
3/11/2021 09:17:34 am
how high is the heat supposed to be when you cook the garlic and then when you add the chicken?
3/11/2021 09:21:09 am
Hi! Every stove is different so kind hard to pin point it because it depends on if you have gas or electric stove, but i use electric and I have it on medium heat for adding the chicken and then once you flip it the chicken, turn it down to low.
7/15/2021 12:16:23 pm
A little confused. Doesn't pouring the liquid and THEN flipping the chicken make the bottom of the chicken soggy, and thus prevent it from getting crispy?
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