Summer
Lemon chicken pasta
- Prep time 3 hours
- Serves 2
Author Notes
A fragrant pasta tossed with tangy chicken in a smooth lemon sauce. —Ria Ghosh
What You'll Need
Ingredients
- For the pasta
-
2 handfuls
All purpose or 00 flour
-
1 handful
semolina flour
-
2
eggs
- For the lemon chicken sauce
-
4 tablespoons
lemon juice
-
1 pinch
lemon zest
-
1 tablespoon
chopped garlic
-
1 tablespoon
chopped shallot
-
1 pinch
chilli pepper
-
1 pinch
crushed black pepper
-
4 tablespoons
butter
-
250 grams
sliced chicken
-
1 tablespoon
chopped scallions
Directions
- For the pasta
- Take both your flours and mix well. The semolina gives a bit to your pasta. Make a well in the middle for your eggs.
- Crack your eggs in the middle and scramble them with your fingers. Now, slowly incorporate the flour and make a dough.
- Wrap it in plastic wrap and let your dough rest for 2 hours. After that, flour your rolling surface and your rolling handle. Roll your pasta dough into a thin pasta sheet and cut ribbons. Alternatively, you can use a pasta machine. You can use store-bought tagliatelle or fettuccine if you do not want to make fresh pasta.
- To a heavy-bottom pot add water and let it come to a roaring boil. Add plenty of salt and drop your pasta. If you are cooking fresh pasta it would take exactly eight minutes to cook and come out al-dente. For store-bought ones use the package instructions.
- For the lemon chicken sauce
- Marinate your chicken in oyster sauce and pepper for 15 minutes.
- Add butter to a heavy-bottom pan and add your chicken and saute till it becomes opaque. After 1o minutes take your chicken out of the pan.
- Add your chicken back to the pasta and add salt to taste. topped it with chopped scallions and serve with some white wine.
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