Chicken Scallopini

Using up the rest of the whole chicken I got yesterday.  I forgot to add parmesan cheese at the end. 

Chicken Scallopini with Lemon Butter Pasta

  

Prep time10 mins  Cook time30 mins  Total time 40 mins

Author: Namiko Chen    Serves: 2-3

Ingredients

• 6 chicken breast tenders

• Salt

• Freshly ground black pepper

• 2-3 servings spaghetti

• ½ large onion

• 3 cloves garlic

• 6 apple wood bacon slices

• 5 strings fresh thymes

• 6 mushrooms

• 10 cherry tomatoes

• 1 cup heavy whipping cream

• 2 Tbsp. butter

• Juice of ½ lemon

• Salt

• Freshly ground black pepper

 

1 Pound the chicken tenders with meat pounder to flatten them. Season them with salt and pepper. Diced onion and bacon into small pieces and slice garlic.

2 Start boiling water to cook pasta in a large pot. When the pasta is cooked, drain water but please remember to keep ½ cup of the water that was used to cook the pasta. Set aside if the pasta sauce is not cooked yet.

3 Meanwhile in a large frying pan, heat olive oil on medium heat. Fry the chicken on both sides until slightly browned. Transfer onto a plate and set aside.

 

4 In the same frying pan, sauté the onions and garlic for 1-2 minutes.

 

5 Add the bacon and cook until onions become translucent.

6 Add the thyme and mushrooms and sauté until mushrooms become soft.

 

7 Add the tomatoes, cream, butter, and lemon juice. Bring it to a simmer and season with salt and pepper to taste. If you add bacon, it’s already salty so be careful not to make it too salty (keep in mind the pasta will make the sauce more bland). Remove from heat.

8 By this time pasta is cooked already, so add the pasta in the pan and toss it in the creamy sauce. Slowly stir in the pasta water to loosen up and thin out the sauce.

9 Add the chicken to the pan and toss lightly so that chicken will warm up. Serve the pasta on the serving plates, top with the chicken and sauce. Garnish with arugula and sprinkle grated Parmesan cheese. Serve immediately.

Adapted from To Food With Love.s