Monday, March 21, 2011

Chicken with lemon and parsley

A pasta recipe for pasta lovers like me. Yum-yum. I first made this recipe 4 years ago just to taste a different style of pasta. As you can see most Filipinos are just familiar of 2 types of pasta flavor, it's either sweet style (red sauce) or carbonara (white sauce), it's just the same old flavors on every occasions, specially for birthdays. This recipe is kinda sour because of its lemon ingredients, but of course the taste of butter will blend on it to release its twisting taste.

Serve: 4

Prep Time: 15 Minutes
Cook Time: 20 - 30 Minutes

What you need:

375 g of Cooked Shell Macaroni
4 Chicken Breast
30g or 1/8 cup of Butter

1/4 cup of lemon juice
3/4 cup of chicken stock ( sometimes i use chicken cubes dissolve on hot water)
1 cup of all purpose cream
1/4 cup of fresh chopped parsley

Slice of lemon and chopped parsley

  1. On a heavy pan, fry 4 chicken breast until golden brown for 4-5 minutes and set aside.
  2. Mix lemon juice, chicken stock and cream on the pan and let it simmer for 8 minutes and make sure to lower down the heat.
  3. Return the cooked chicken breast and turn off the heat.
  4. Divide pasta among heated serving plates, top with chicken and sauce. Then garnish with lemon slices and chopped parsley.

Have a yummy day!!!

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