Lemon Chicken Pasta

Wine and heavy cream in the same dish.... Yum!



This recipe was from Publix Apron's Simple Meals.

LEMON CHICKEN PASTA

8 ounces penne pasta
1/4 cup all-purpose flour
1 teaspoon seasoned salt
1 pound boneless chicken tenders, cut into bite-sized pieces
2 tablespoons olive oil
2 tablespoons capers
2 teaspoons chicken base (I use Better than Boullion brand)
1 lemon
1/2 cup white wine
1/4 cup heavy whipping cream

Cook pasta according to package directions. Meanwhile, place flour and seasoned salt in a large zip-top bag. Add chicken pieces to bag and shake to coat. Heat olive oil in a large sauté pan, swirling to coat. Add chicken and cook, stirring occasionally, until chicken is no longer pink. Stir capers and chicken base into chicken, cook for 2 minutes. Squeeze juice of one lemon into chicken. Stir in wine and cream. Reduce heat to low, cook 3 to 4 minutes, stirring occasionally, or until heated through. Drain pasta when done and stir into chicken mixture.

Yield: 4 servings

Okay, so I cheat and use lemon juice from one of those little plastic lemon-shaped bottles.

The Better Than Boullion chicken base is a little expensive, but you only need a little each time you use it. I promise, you'll find other uses for it, too. You can use it any time you need to make a dish more chicken-y. I use it in Chicken and Dumplings and a couple of soups that I make.