Saturday, February 27, 2010

Chicken, Spinach and Pasta with Lemon Cream Sauce

I found this recipe off Mrshardingcooks, I changed it slightly to fit what I had in the house. Click on Mrshardingcooks and you can get the original recipe, here is my version. I bolded my changes.

1 lb. pasta (farfalle, rotini or penne or fusilli all work)
1 Tbs. olive oil
1 clove garlic minced
white pepper (I imagine regular pepper could work, I just used a dash)
1 tsp. lemon juice
4 chicken tenders
1/2 cup half and half
1 cup milk
2 tsp. flour
1/4 cup lemon juice
salt and pepper to taste
1/4 cup Parmesan cheese
1/3 cup chopped spinach

Cook pasta according to package directions.

Cut chicken tenders into bite size pieces. Heat oil in a frying pan over medium-high, add garlic, stir over 1 minute until fragrant. Add chicken breasts and season with white pepper and 1 tsp. lemon juice. Cook chicken through, lightly browning. When cooked remove from pan.

Return pan to stove over medium heat. In a shaker container add 1/2 cup milk and 2 tsp. flour, place lid on container and shake to mix flour and milk. Add flour/milk mixture, half and half, and rest of milk to pan. Heat, stirring constantly, until mixture thickens slightly. Add more milk if necessary to reach desired thickness. Add 1/4 cup lemon juice, stirring and simmer for 5 minutes. Add Parmesan cheese. Add frozen spinach and diced chicken, stir everything till heated through out, a minute or two. Add pasta and stir it all together. You may not use all the pasta, just add enough to have the right amount of with sauce.

We decided as a family it was a keeper recipe.

1 comment:

  1. Definitely love the addition of half and half! :)

    also, Zoe's dress is gorgeous. Simply stunning.You have an amazing skill!


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