Limoncello Pasta with Sauteed Chicken

Notes

• Can use crème fraiche instead of heavy cream for the sauce.

Yield

4 servings.

Ingredients

Chicken

• 1½ pounds boneless, skinless chicken thighs or breasts, cut into ½-inch strips
• 3 tablespoons extra virgin olive oil
• 2 teaspoons minced rosemary
• Kosher salt
• ½ teaspoon black pepper
• 2 garlic cloves, finely chopped

Limoncello Pasta

• Salt
• 1 pound 2-foot long pasta (regular spaghetti may be substituted)
• 1 clove garlic, crushed
• 1 1/4 cups heavy cream
• 1/4 cup limoncello or white wine
• 2 lemons, 1 peeled and 1 zested
• 1 cup basil leaves (loosely packed), torn
• Freshly ground black pepper
• 1 cup shredded Parmigiano Reggiano cheese

Steps

Chicken

1. Toss the chicken with 1 tablespoon oil, rosemary, 1 teaspoon salt, and pepper.
2. Heat a skillet over medium-high heat for 5 minutes.
3. Add 2 tablespoons oil. It should start to shimmer immediately; add garlic and cook 1 minute.
4. Push the garlic to one side of the skillet; stir in the chicken mixture and sear, without moving, about 4 minutes.
5. Stir in garlic and continue cooking until the chicken is no longer pink, about 3 to 6 minutes more.

Limoncello Pasta

1. Place a large pot of salted water over high heat and bring to a boil. Once boiling, add the pasta and cook according to package directions. Drain and reserve the pasta in the cooking pot.
2. While the pasta is cooking, combine garlic, cream, limoncello or white wine and lemon peel over medium-high heat in a medium size saucepot. Bring the mixture to a gentle boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
3. Remove the garlic clove and lemon peel from the sauce and discard. Add the sauce to the pot with the reserved pasta along with the torn basil, grated lemon zest, and sauteed chicken. Season with salt and freshly ground black pepper and toss to combine.
4. Sprinkle the Parmigiano Reggiano over the pasta and serve with roasted tomato crostini or other bread.

Source

https://cooking.nytimes.com/recipes/12312-sauteed-chicken-with-meyer-lemon

https://rachaelray.com/blogs/recipes/limoncello-pasta