Lemon Chicken Pasta
By Eric Wieland | Dec 12, 2012 7:33:51 CST
Directions:First cut the lemon in half and set it aside for the time being. Next get out a large saucepan and fill it with enough water to fully submerge the pasta, but don't add the pasta yet. Cover it and bring to a boil. Get out a large saute pan and preheat on medium for 3 minutes. Get a Zip-Loc bag and place the flour and seasoning salt inside. Shake it up to mix together. Cut the chicken into bite-size pieces and place in the bag, shaking vigorously. Place the butter and minced garlic in the preheated saute pan. Add the chicken and cook until there is no pink showing in the meat. Add the pasta to the boiling water and cook 7 to 9 minutes, or until desired consistency is reached. Stir in chicken stock to the chicken and cook for an additional 2 minutes. Now juice the entire lemon into the chicken, followed by stirring in the white wine, basil and whipping cream. Stir, reduce heat to low and cook for an additional 4 minutes. Drain the pasta, place back in the pot and stir the chicken mixture into the pasta. Serve and enjoy!