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Lemon Chicken Cacio e Pepe Recipe

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This recipe for Lemon Chicken Cacio e Pepe, by , 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!

Contributor:  
Contributor:  
Robyn Blackburn

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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