Quick Lemon Pepper Chicken Bucatini || 🍋 Today was a beautiful day and we enjoyed every moment we could with outside play. I completely lost track of time and needed a quick dinner! This was so easy and super delicious! GO WATCH my stories on how I made it!
I used bucatini because the little guy loves the thick noodles and they worked so well with this, but use whatever you like! I used @sartoricheese
Rosemary & Olive Oil Asiago because it’s amazing, but use the type of cheese you want! I ate mine with some micro greens for extra peppery goodness!
Makes 4 servings:
1 tablespoon avocado oil
2 chicken breasts, cubed
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 heaping tablespoon minced garlic
1/2 pound Bucatini (or any pasta)
1 cup chicken broth
Juice from large lemon, 2-3 tablespoons, to taste
1 cup shredded Asiago or Parm cheese of choice, plus more for finishing
Heat the oil in a large skillet over medium-high heat. Add the chicken, season with the salt, pepper and garlic powder, and sear until slightly browned. Stir in the minced garlic and sauté another 30-60 seconds until fragrant.
Pour in the chicken stock and bring to a low boil. Reduce the heat to maintain a slow simmer to thicken the sauce.
Meanwhile, bring a large pot of water to a boil & season well with water. Cook the noodles according to package directions. Do not drain.
After the sauce has slightly thickened, add in the lemon juice (starting with half), stir and taste. Add more until desired flavor, taste again & adjust salt/pepper if needed. Continue to simmer until noodles are cooked.
Add the cooked noodles directly to the chicken, add the cheese and toss well to coat. Stir in a little more pasta cooking water to make more saucy, if desired. Serve immediately with more cheese and fresh cracked black pepper on top.
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