"We are living in a world today where lemonade is made from artificial flavors and furniture polish is made from real lemons."--Alfred E. Newman

Lemon Chicken Pasta Recipe

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This recipe for Lemon Chicken Pasta, by , is from Cookin' with Balls, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jackie Karabasz
Added: Thursday, October 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 lemon 1/4 cup flour
1 tsp Lawry's Seasoned Salt
lg plastic zip-lock freezer bag
1 1/2 lb boneless chicken breasts
1/4 cup herb garlic butter
8 oz. penne pasta
2 Tbsp capers
2 tsp chicken bouillon
1/2 cup white wine
1/4 cup heavy whipping cream

Directions:
Directions:
cut lemon in half, remove seeds, set aside (or use bottled lemon juice). Fill lg saucepan 1/2 full of water. Cover and bring to boil. Pre-heat lg saute pan on medium for 2-3 min. Place flour and seasoned salt into zip-lock bag and shake to mix. Cut chicken into bite-size pieces, add to bag, seal and shake to coat. Add butter to saute pan and swirl to coat. Add chicken, reduce heat to 2 min, and stir occasionally until chick is no longer pink. Add pasta to water and cook uncovered 6-8 min, stirring occasionally. Stire chicken base and capers into chicken, cook 2 min. Squeeze lemon juice into chicken and stire in wine and cream. Reduce heat to low and cook 3-4 min. Drain pasta and stir into chicken mixture.

Personal Notes:
Personal Notes:
When at Victor's family reunion the first time, each wife agreed to cook a dinner. I didn't have my recipes with me so I went to Publix, looked at their free recipe rack, and came up with this one. It was really good and I've been grateful to it ever since.

 

 

 

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