Lemon pasta with chicken
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ingredients
1 tbsp oil 3 tbsp butter 300 g chicken breasts to taste salt, ground black pepper 3 cloves garlic 1 pk red onion 1 pk lemon 1 pk tangerine 1 pk chilli flakes 250 ml chicken broth (broth) 500 g pasta 250 ml cooking cream 3 tbsp grated Parmesan cheese some herbs for garnish
progress in the video above
Highly balanced pasta with creamy sauce, fresh citrus and juicy chicken.
1.
In a non-stick pan, heat oil with a knob of butter (1 KL) and fry chicken breasts in it on both sides (about 10 minutes per tent). Salt and pepper the breasts while frying.
2.
Pull out the breasts and melt more butter (2PL) into the stock.
3.
Fry the pressed garlic and chopped onion in the butter and add the thinly sliced lemon (with zest) and the mandarin orange, sliced similarly.
4.
Season the chilli and pour over the chicken stock. Bring everything together to a boil and add the sliced roasted breasts.
5.
In a larger pot, bring salted water to a boil, add pasta and cook until tender.
6.
Transfer the cooked pasta to the meat in the pan, pour in the cream, add the cream and mix everything together well.
7.
Serve the pasta sprinkled with a little Parmesan cheese and garnished with fresh herbs – parsley, basil or chives.
