MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Chicken Pasta
 Categories: Poultry, Pasta, Vegetables, Citrus, Cheese
      Yield: 6 Servings

      4    Chicken breast halves
           - (6 oz ea); boned, skinned
      1 ts Salt; divided
    1/4 ts Pepper; +1/8 ts, divided
    1/2 c  A-P flour
      8 oz Uncooked capellini or angel
           - hair pasta
      3 tb Olive oil; divided
    1/4 c  Garlic cloves; peeled,
           - thin-sliced
      1 c  White wine or chicken broth
      2 tb Lemon juice
    1/2 c  Parmigiano-Reggiano cheese;
           - grated
    1/3 c  Fresh parsley; +3 tb,
           - minced, divided
           Lemon wedges (optional)

  Pound chicken breasts with a meat mallet to 1/4" thickness.
  Sprinkle with 1/2 ts salt and 1/4 ts pepper. Place flour in a
  shallow bowl. Dip chicken in flour to coat both sides; shake off
  excess.

  Cook pasta according to package directions for al dente.
  Meanwhile, in a large skillet, heat 2 tb oil over medium heat. Add
  chicken; cook 2 to 3 minutes on each side or until no longer pink.
  Remove and keep warm.

  In same pan, heat remaining oil over medium heat; add garlic. Cook
  and stir 30 to 60 seconds or until garlic is lightly browned. Add
  wine to pan; increase heat to medium-high. Cook, stirring to loosen
  browned bits from pan, until liquid is reduced by half. Stir in
  lemon juice.

  Drain pasta, reserving 1/2 cup pasta water; place in a large bowl.
  Add cheese, 1/3 cup parsley, half of the garlic mixture, and
  remaining salt and pepper; toss to combine, adding enough reserved
  pasta water to moisten pasta. Serve with chicken. Drizzle with
  remaining garlic mixture; sprinkle with remaining parsley. If
  desired, serve with additional Parmigiano-Reggiano cheese and lemon
  wedges.

  Recipe by Aileen Rivera, Bronx, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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