Lemon Pepper Chicken Pasta

 Lemon Pepper Pasta Chicken

 

 

 

 

 

 

 

 

 

 

 

Did you know that all Italian food is not all about pizza and red sauce?  Italian food is actually broken up into two regions…Southern and Northern. The Mediterranean Sea plays an important part in Southern Italian cooking – from fresh seafood to the warm climate that is great for growing fresh herbs and vegetables, including peppers, eggplant, and tomatoes. You’ll find a lot of mozzarella and fresh sweet basil and plenty of sausage. The abundance of tomatoes in Southern Italy brings us Pizza and other popular dishes that include lots of marinara and an abundance of olive oils.  

Personally, I love Northern Italian food and you’ll find many of my rich and creamy Northern Italian dishes here at Welcome Home.  The tomato sauces are replaced with creamy Alfredo’s and butter takes the place of olive oil.  While Southern Italy may hold the claim on pizza and spaghetti, Northern Italy has contributed cheeses….lots of cheeses. Especially the most important cooking, Parmesan cheese. The mountain terrain at the foot of the alps is perfect grazing land for sheep, goats, and cows that produce Parmigiano-Reggiano, asiago, gorgonzola, and pecorino cheeses.

Here is one of my favorite Northern Italian Meals.  Rich creamy pasta with a hint of lemon to give it a light airy touch and crispy tender chicken seasoned in lemon pepper.  OMG this is so good! 

 

 

 

 

 

 

 

  

 

 

 

Lemon Pepper Chicken Pasta

 

4 large boneless skinless chicken breasts cut in half lengthwise

1/4 cup flour

3/4 cup fresh grated Parmesan cheese

4 teaspoons lemon pepper, divided

3 tablespoons olive oil

12 ounces spaghetti noodles

3 cloves garlic minced

1 ¼ cups heavy cream

1 teaspoon Italian seasoning

     ¼-1/2 cup low sodium chicken broth

⅔ cup frozen peas

1 lemon zested and juiced

2 tablespoons butter cut in small cubes

2 tablespoons fresh chopped Italian parsley

Salt and pepper to taste

Pat the chicken breast with a paper towel. In a small shallow bowl or pie tin, combine the flour, 1/4 cup Parmesan Cheese, and the lemon pepper. 

 

 

 

 

 

 

 

 

 

 

 

 

Dredge the chicken breasts in the flour mixture pressing down to make sure the Parmesan cheese sticks. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. 

 

 

 

 

 

 

 

 

 

 

 

 

Fry the chicken until it is golden brown on both sides and cooked through; at least 3-4 minutes each side and until temp is 165 degrees. Move chicken to a plate and cover it loosely with foil.

 

 

 

 

 

 

 

 

 

 

 

 

Meanwhile bring a large pot of salted water to boil and cook the pasta according to the package directions. Do not overcook and drain well. 

 

 

 

 

 

 

 

 

 

 

 

Wipe the skillet fairly clean and heat 1 tablespoon olive oil and 1 tablespoon of butter over medium low heat. Add the minced garlic and cook for 1 minute while stirring constantly. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Add the heavy cream and bring it to a simmer. Add the chicken broth a little at a time while the cream reduces and thickens. Add the 2 teaspoons of lemon pepper and stir well.

 

 

 

 

 

 

 

 

 

 

 

 

Add the peas, Italian seasoning, lemon zest, and lemon juice and continue simmering until the mixture is getting thick and reduced by about one third. Reduce the heat as low as it will go and stir in 1/2 cup Parmesan Cheese in small increments stirring until it is melted. Do not add all at once or you will get a clumpy mess.

 

 

 

 

 

 

Add the cooked pasta to the sauce; tossing to coat. Add the butter stirring until melted and incorporated.  Stir in the fresh parsley and season with salt and pepper to taste. 

 

 

 

 

 

 

 

 

 

 

 

 

Slice the chicken and add it to the pasta. Serve immediately.  Enjoy!

 

 

 

  

  

 

Photography is the property of and copyrighted to Welcome Home.