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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Lemon Chicken Cacio e Pepe Recipe

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This recipe for Lemon Chicken Cacio e Pepe is from Carol Gentry Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 servings spaghetti
4 T. extra virgin olive oil
2 chicken breasts, cubed
4 T. butter
1 lemon, zested and juiced
1 1/2 C. Parmesan cheese, freshly grated, plus more for serving
Salt
Pepper
Directions:
Directions:
1) In heavily salted water, boil pasta for 1 minute less than package instructions.
2) While pasta is cooking, heat 1 T. olive oil in a large skillet over medium heat. Add chicken and cook until browned and cooked through. Season with salt and pepper. Remove from skillet.
3) Replace skillet over medium heat and add remaining 3 T. olive oil and 2 T. butter. Toast about 1/2 T. freshly cracked pepper and salt for a minute in the oil and butter mixture, stirring frequently.
4) Add a couple ladles full of pasta water, the lemon zest and juice and chicken to the skillet and cook for another minute.
5) Add cooked pasta to the skillet, stirring. Add Parmesan, remaining 2 T. butter, and more pasta water as needed, and mix until everything is well incorporated.
6) Serve with additional Parmesan cheese.
Number Of Servings:
Number Of Servings:
4

 

 

 

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