Thursday, June 21, 2012

Creamy Lemon Chicken Over Spinach Pasta

 This little creation popped into my head the other day. I thought lemon chicken sounded nice for a June summer night meal. Then I thought a cream lemon chicken sounded even better. Then I imagined it over green pasta! Not only is it beautiful but the spinach makes it more nutritious. Who doesn't enjoy homemade egg noodles! So much better than from the store.

Here's my creation!

Creamy Lemon Chicken Over Spinach Pasta 
  • 6 chicken breasts, thawed
  • 2 Tbsp oil
  • 1/4 cup lemon juice
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tsp Italian herbs

  • 2 cups flour
  • 1/2 tsp salt
  • 5 Tbsp water
  • 1/2 cup frozen spinach, thawed
  • 2 tsp oil
  • 2 eggs, beaten
  • 1/2 stick butter
  • 2 cups whipping cream
  • 1 cup sour cream
  • 3/4 cup flour
  • 1/2 tsp minced garlic
  • 1/2 tsp lemon pepper
  • 1/4 tsp salt
  • 1/2 tsp Italian herbs

Pasta:  In a small bowl, combine flour, and salt. Blend well. In a blender, puree water with spinach to form a pasty liquid. Add spinach water, oil and eggs to bowl. Work liquids into flour to form dough. On a floured surface, knead dough until it is smooth. About 2-3 minutes. Add more flour if too sticky. Wrap dough in plastic and rest on counter for 1 hour. 

On floured surface, roll half of dough out as thin as possible into a rectangle. Sprinkle lightly with flour. Cut into 1/4 inch strips. Repeat with remaining dough. 

Bring 12 cups water and 1 Tbsp salt to a boil. Cook pasta 5-10 minutes until tender. While float to top when ready. Drain. 

Chicken: Add oil to hot skillet (medium high heat). Fry chicken, turning every 3- minutes. Add oil, lemon, juice, garlic powder, salt, pepper and herbs. Fry until golden on both sides. 

Sauce: In a skillet heat butter on medium high. As it melts quickly stir in 1 Tbsp of flour. As it forms a paste add 1/4 cup of cream. Repeat this with the flour and cream until you have used it up. Use a whisk and work fast or your flour will form clumps. If it's too thick, repeat process with milk until you get a thick yet runny consistency. Also to increase the amount of sauce continue this process until you achieve the amount you desire.Add sour cream. Stir in garlic, lemon pepper,salt and herbs.
Pour sauce over pasta. Place chicken breast on pasta bed. Garnish with fresh basil and lemon peel. Enjoy!


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