Wednesday, March 9, 2011

Lemon Chicken Farfalle

For the most part people either looooove lemon or really don't care for it. There isn't a whole lot of middle ground. So, if you are not crazy about lemon, you will want to skip this recipe altogether...because it is definitely zesty and yummy or yucky if you aren't a lemon fan!

Lemon Chicken Farfalle

Lisa Pearson


1/4 cup butter {divided}

4 Tbsp. olive oil

1/3 cup red onion, chopped

3 garlic cloves, pressed or minced {use a garlic press if you have one}

2 chicken breasts, thinly sliced

1 cup chicken broth

juice of 1 large lemon {medium if you want it less lemony}

zest of one large lemon {medium if you want it less lemony}

1/4 tsp. freshly ground black pepper

1 bay leaf

1 Tbsp. cornstarch {dissolve in the cream sherry}

1/4 cup cream sherry or white wine

1 lb. farfalle pasta {I like Barilla brand}

1 cup freshly grated Parmesan cheese


In a large sautee pan over medium heat, melt 2 Tbsp. butter with olive oil. Sautee chicken and add onion and garlic.

Add chicken broth, lemon peel, pepper, bay leaf, and cornstarch mixture into pan. Turn the heat up a bit and allow sauce to boil and thicken {about 2 minutes}.

Add remaining 2 Tbsp. butter. Lower heat and add lemon juice and stir.

Prepare pasta according to directions on the package. Pour sauce on hot noodles and sprinkle with cheese.

CLAM SAUCE VARIATION: Use 2 {6.5 ounce} cans clams...I like Trader Joe's whole clams
in place of the chicken. Use the clam juice in place of the chicken broth and add the clams in with remaining 2 Tbsp. of butter to avoid tough, chewy clams that may resemble chewing rubber!

Menu suggestion:

Pink Lemonade

Artisan bread

Lemon Chicken Farfalle

Steamed broccoli or asparagus

Chocolate chip cookies

Happy Happy Wednesday!

P.S. My children like the chicken version better, but the adults {ahem} enjoy it with I only have a pic with the!!!

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