Description
I totally love lemon dishes. I also love sun-dried tomatoes. So a pasta recipe with both of them together is delicious. This recipe has a light coating of sauce on the noodles. Sometimes I want more sauce when I make this, so I either double the sauce ingredients or make an extra half batch of sauce.
Ingredients
- 3 Tablespoons Olive Oil
- 2 Large Boneless, Skinless Chicken Breasts
- ½ cups Flour For Dredging Chicken, Plus 1 Tablespoon For The Sauce
- 1 box (16 Oz. Size) Angel Hair Pasta
- 2 cups Chicken Broth
- 6 Tablespoons Lemon Juice
- ¼ cups Sun Dried Tomatoes From A Jar, Drained, Chopped
- 1 stick Butter, cut into pieces
- Salt And Pepper, to taste
Preparation
In a medium-large pan, heat olive oil over medium heat.
Pound chicken until evenly thick throughout, about as thick as chicken tenders would be. Then cut chicken into tenders. Season chicken with salt and pepper. Coat chicken with 1/2 cup flour. Once chicken is coated and oil is warmed up, cook chicken in pan for about 4 minutes per side, or until cooked through. Once cooked, place on a cutting board and dice into bite size pieces. You can make it whatever size you like, but just remember it’s going into pasta and you want to be able to eat the pieces in one bite.
Prepare two pots, one for boiling pasta and one for making sauce.
Fill a large pot with water and bring to a boil. Cook pasta according to instructions on package. Drain and place in a large bowl.
In the other pot over medium heat, add = chicken broth, lemon juice and sun-dried tomatoes. Stir and bring to a boil. As soon as it starts to boil, add butter pieces and let melt, stirring while butter is melting. Add flour and whisk in remaining 1 tablespoon flour until completely dissolved into sauce. Season sauce with salt and pepper. Turn off heat. Allow sauce to sit for 1 minute to thicken.
Pour chicken and sauce into bowl with pasta. Toss pasta in sauce until pasta is coated. Allow pasta and sauce to sit for a minute or two, toss again, then serve.
