Servings: 4
Ingredients:
• 1 pound fettuccine or spaghetti • 1 ¼ cup heavy cream • ½ cup grated Parmigiano-Reggiano, plus more to garnish • 4 tbsp butter • 2 ½ tbsp fresh lemon juiced | • 1 ¼ tsp lemon zest • 1 tsp black pepper • Salt to taste • 1 pound chicken breast • 1 tbsp basil |
Instructions:
1. Preheat oven to 425 F. Season chicken breast with basil, salt, and pepper
3. Place the chicken on an oven pan and bake for 15-18 minutes (or until it reaches an internal temperature of 165 F)
4. In a large skillet, add butter, lemon juice and zest over medium heat. Stirring occasionally, let the butter melt and simmer for 20 seconds. Pour in the cream, black pepper, and salt to taste. Stir.
5. Over medium/low heat, bring the cream mixture to a very gentle simmer. Once simmering, start boiling your pasta. Let the cream mixture thicken and reduce by about one-quarter while your pasta is boiling. Stir often. Cream mixture will reduce by one-quarter in about 8-10 minutes.
6. Add parmesan cheese to sauce and stir over low heat. Drain pasta and use tongs to toss pasta into the cream mixture.
7. Cut up cooked chicken breast into cubes or strips and fold into the pasta.
8. Serve right away. Plate with more black pepper, cheese, and a sprinkle of lemon zest.
Source: https://tastefullygrace.com/lemon-pasta-pasta-al-limone/#wprm-recipe-container-6178