Well tonight we finally got rain!! And technically we got a “cold front”… Oy!
We have had a friend of Ethan’s over for a few days and I decided to whip up a big bowl of pasta to appease their growing appetites. This dish is quick, easy and can feed a crowd!I promise if you show up to a neighbors house with a big bowl of pasta, you’ll make friends for life! Pasta speaks directly to the heart… at least it does in my book!
LEMON CHICKEN PASTA
2 lbs Spaghetti
2 lbs Chicken Tenders
1 Cup Flour
1 Cup Grated Parmesan
4 Tbsp. Olive Oil
4 Tbsp. Butter
1 Tbsp. Chopped Garlic
2 Cups White Wine (I prefer a Sauvignon Blanc for this recipe)
2 Cups Chicken Stock
2 Tbsp. Fresh Lemon Juice
2 Tbsp. Capers
1 Cup quartered Artichoke Hearts
Salt & Pepper
In a large stockpot prepare 6-8 cups of boiling SALTED water. (I usually add 2 Tbsp of Kosher salt to a large stockpot of water) Add pasta to rapidly boiling water and cook for 8 – 10 minutes. You want an al dente pasta. (which basically means you don’t want it turning to mush in your mouth , you want it to have a bit of a bite to it.)
TIP: Leave the pasta in the water, off the heat until you are ready to toss it in your sauce. This will help prevent the dreaded clump of pasta! Also, you do NOT want to add oil to your pasta to “prevent” it from sticking once it has been drained. This allows the oil to soak into the pasta and not your sauce… You want the saucy goodness to soak in, not the flavorless oil!
In a large bowl combine the flour and Parmesan along with a pinch of salt and pepper. On a cutting board, dice your tenders into 1 inch bites. Toss the chicken pieces in with the flour and stir until all sides have been coated.
In a large sauce pan add 2 Tbsp. Olive Oil and turn on med-high heat. Once oil and pan are heated, add chicken pieces and allow them to brown on all sides.(You may need to add more oil and do a second batch of browning depending on the size of your pan.) It is ok if chicken is not cooked through, we will be adding them to the sauce shortly! Set chicken aside on a plate.
Leave drippings in sauce pan and the heat on. Add 2 Tbsp. of Butter and garlic to pan. Stir until the garlic is just becoming aromatic. Deglaze the pan which basically means, add the wine and stir so you incorporate all the bits of flavor on the bottom of the pan. Add the Chicken stock, lemon juice, capers and artichoke hearts. Bring to a boil and then reduce heat. Allow to simmer for 5-8 minutes and then add chicken back to the pan. Allow sauce and chicken to simmer for an additional 5-10 minutes. (You want your sauce to be thick enough to coat the back of a spoon but thin enough to toss with pasta.)
Drain your pasta and toss sauce, chicken and pasta in large bowl. Top with grated Parmesan and #FeedThyNeighbor !!