Lemon Butter Chicken Pasta

    Lemon Butter Chicken Pasta

    47saves
    30min


    615 people made this

    About this recipe: An absolutely wonderful pasta dish. Pasta is tossed with bacon, chicken, mushrooms, artichokes and a lemon and butter sauce. Perfect when served with a light side salad.

    Ingredients
    Makes: 4 - 6 servings

    • Lemon Butter Sauce
    • 4 tablespoons white wine
    • 5 tablespoons fresh lemon juice
    • 5 tablespoons double cream
    • 225g butter, chilled
    • salt and pepper to taste
    • Chicken and Pasta
    • 225g dry farfalle (bow tie) pasta
    • 4 skinless, boneless chicken breast fillets, pounded to 5mm thickness
    • 2 tablespoons olive oil
    • 30g butter
    • 4 tablespoons plain flour
    • salt and pepper to taste
    • 115g bacon
    • 175g fresh mushrooms, sliced
    • 175g artichoke hearts, drained and halved
    • 1 dessertspoon capers, drained
    • 4 tablespoons chopped fresh parsley for garnish

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. To make the sauce, pour the wine and lemon juice into a saucepan over medium heat. Cook at a low boil until the liquid is reduced by 1/3. Stir in cream and simmer until it thickens. Gradually add the butter, a little at a time to the sauce, stirring until completely incorporated. Season with salt and pepper. Remove from heat and keep warm.
    2. Bring a large saucepan of lightly salted water to the boil. Add pasta and cook until al dente, about 8 to 10 minutes. Drain and set aside.
    3. To cook the chicken, heat oil and 30g butter in a large frying pan over medium heat. In a bowl, stir together flour, salt and pepper. Lightly coat chicken with flour mixture. Without crowding, carefully place chicken in hot oil. (If necessary, cook in batches.) Fry until cooked through and golden brown on both sides. Remove the chicken to kitchen towels. Stir the bacon, mushrooms, artichokes and capers into the oil; cook until the mushrooms are soft.
    4. Cut the chicken breasts into bite-size strips and return them to the frying pan. Stir half of the lemon butter sauce into the chicken mixture.
    5. To serve, place pasta in a large bowl. Stir the chicken mixture into the pasta. Taste and adjust seasonings. Stir in additional lemon butter sauce as desired. Toss well and garnish with parsley.

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