aunt dee's lemon-garlic chicken pasta
(1 RATING)
I developed this sauce because my family got tired of red sauces, Pesto & Alfredo. It's now a family favorite. I'm sure there are similar recipes out there...but, this is mine.
No Image
prep time
20 Min
cook time
1 Hr 15 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- LEMON-GARLIC SAUCE
- 8-10 cloves garlic (large) finely chopped
- 1/4 pound butter
- 2 1/2 cups chicken broth
- 1 cup lemon juice (fresh squeezed & strained is best)
- 1/4 cup sun dried tomatoes (chopped)
- 1/2 teaspoon white (optional) or black pepper
- - salt to taste
- 1 cup half & half
- 2 tablespoons cornstarch
- CHICKEN & PASTA
- 2 pounds boneless siknless chicken breast
- 1 tablespoon lemon pepper
- 1 pound angel hair pasta or bow ties
- HEALTHY SUBSTITUES
- - substitute margarine for butter and whole or 2% milk for half & half.
- - however, the sauce will not be as creamy or may need more cornstqrch to thicked to a sauce consistency.
- - whole wheat pastas may also be used.
How To Make aunt dee's lemon-garlic chicken pasta
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Step 1Finely chop garlic cloves. Cut butter into 1 tbs size pats.
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Step 2In a saucepan, melt butter. Saute garlic in butter until tender & very lightly browned.
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Step 3Add chicken broth, lemon juice, sun dried tomatoes, salt & pepper to the garlic/butter mixture. Bring to a boil. Lower heat and simmer for 45 minutes covered or until tomatoes are soft. (Note: If you use sun dried tomatoes in oil, just bring to a boil. It will alter the flavor. I like both.)
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Step 4Chop chicken into bite-size pieces. Pan fry in Olive Oil (or oil of your choice) until fully cooked and lightly browned. Drain oil & sprinkle the chicken with the Lemon Pepper.
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Step 5Mix cornstarch into cold Half & Half.
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Step 6There are two ways to thicken the sauce: 1) Make it ahead of time to thoroughly cool the sauce. Pour milk mixture into cooled sauce and mix well with a whisk. On medium heat, stir constantly until sauce thickens at boiling point. 2) Let Lemon-Garlic sauce cool for 15-20 minutes. Pour milk mixture into another saucepan. On medium heat, mix for several minutes to take the chill off the milk. Next, ladle the Lemon-Garlic sauce into the saucepan with the milk mixture stirring constantly. (DO NOT rush! Putting too much hot liquid to quickly into the milk mixture will cause the milk to curdle.)
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Step 7Pour sauce over cooked Pasta and top with chicken & Parmasan cheese.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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