Lemon, Parsley, Chicken Pasta

As spring perseveres through the intermittent snow I’m bringing a little more brightness to the kitchen. Parsley is such a simple and lovely herb which brings a little spring sunshine to this pasta dish. I usually make this recipe with leftover roast chicken but you can absolutely use raw chicken too. Use a short pasta because the sauce coats it better than a long pasta like spaghetti. Cook the pasta for a minute less than usual then finish it off in the pasta sauce. It makes the dish even more tasty.

Serves 2 Adults & 2 Kids
220-250g chicken
25g plain flour
30g butter
150ml white wine
400ml chicken stock
1/2 large lemon (aprox. 50ml)
60g capers
medium bunch of parsley
olive oil, salt and pepper

  • If using raw chicken cut it into sections, salt it then pan fry on a medium high heat in olive oil for 2 minutes on two sides then set aside. If using roasted chicken, cut into bite-sized pieces.
  • Bring a large pan of salted water to the boil then cook your pasta for 1 minute less than the package instructions then drain when finished.
  • Melt the butter in a large frying pan or skillet then sprinkle over the flour and whisk together then pour in the white wine and continue to whisk while you add the stock.
  • Crush and chop 4-6 cloves of garlic then add to the sauce and cook for 3 minutes then squeeze in half a lemon, add the capers and chicken then turn the heat down to medium and cook for another 3 minutes.
  • Add the drained pasta to the pan and cook for 2 minutes then sprinkle over with chopped parsley, grind over with black pepper and serve.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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