Summer

Lemon chicken pasta

by:
July 22, 2020
Author Notes

A fragrant pasta tossed with tangy chicken in a smooth lemon sauce. —Ria Ghosh

  • Prep time 3 hours
  • Serves 2
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
In This Recipe
Directions
  1. For the pasta
  2. Take both your flours and mix well. The semolina gives a bit to your pasta. Make a well in the middle for your eggs.
  3. Crack your eggs in the middle and scramble them with your fingers. Now, slowly incorporate the flour and make a dough.
  4. 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.
  5. 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.
  1. For the lemon chicken sauce
  2. Marinate your chicken in oyster sauce and pepper for 15 minutes.
  3. 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.
  4. 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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