Ingredients
- 3/4 lb Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 3 clove Garlic minced
- 1/4 cup Green bell pepper diced
- 1/4 cup Onion diced
- 2 tsp All-purpose flour
- 1 tbsp Cajun seasoning or more if needed
- 2 cups Chicken broth
- 4 sprigs Fresh thyme
- 1 tsp Lemon zest
- 1/4 cup Heavy cream
- 8 oz Angel Hair pasta
- 2 tbsp Scallions chopped
- 4 Dinner rolls buttered if desired
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat the oil in a saucepan over medium heat. Add garlic, peppers, onion; sauté, stirring frequently until soft for about 3-5 minutes. Then add the flour and Cajun seasoning. Cook until the flour turns golden brown.
- Gradually stir in the broth, thyme, and lemon zest. Cover with a lid and bring to a low simmer for 15 minutes or more to build flavor. Taste and adjust the seasoning as needed. Add in the cream and bring to a simmer for 3 minutes. Remove the thyme.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In the meantime, heat the oil in a sauté pan over medium heat. Add chicken and cook on both sides until golden brown to an internal temperature of 160°F using a thermometer. Then set aside to rest for 2-3 minutes before slicing.
- Toss the pasta in the sauce and serve immediately with chicken so the pasta doesn't soak up all the sauce. Garnish with scallions. Serve with dinner rolls.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 505kcal | Carbohydrates: 58g | Protein: 29g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 653mg | Potassium: 667mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1221IU | Vitamin C: 21mg | Calcium: 89mg | Iron: 3mg
Angel Hair Chicken
Ingredients
- 3/4 lb Chicken breast boneless skinless butterflied
- 2 tbsp Extra-virgin olive oil
- 3 clove Garlic minced
- 1/4 cup Green bell pepper diced
- 1/4 cup Onion diced
- 2 tsp All-purpose flour
- 1 tbsp Cajun seasoning or more if needed
- 2 cups Chicken broth
- 4 sprigs Fresh thyme
- 1 tsp Lemon zest
- 1/4 cup Heavy cream
- 8 oz Angel Hair pasta
- 2 tbsp Scallions chopped
- 4 Dinner rolls buttered if desired
Instructions
- Season the chicken on both sides with salt and pepper.
- Heat the oil in a saucepan over medium heat. Add garlic, peppers, onion; sauté, stirring frequently until soft for about 3-5 minutes. Then add the flour and Cajun seasoning. Cook until the flour turns golden brown.
- Gradually stir in the broth, thyme, and lemon zest. Cover with a lid and bring to a low simmer for 15 minutes or more to build flavor. Taste and adjust the seasoning as needed. Add in the cream and bring to a simmer for 3 minutes. Remove the thyme.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- In the meantime, heat the oil in a sauté pan over medium heat. Add chicken and cook on both sides until golden brown to an internal temperature of 160°F using a thermometer. Then set aside to rest for 2-3 minutes before slicing.
- Toss the pasta in the sauce and serve immediately with chicken so the pasta doesn't soak up all the sauce. Garnish with scallions. Serve with dinner rolls.
Notes
Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half.
Nutrition
Calories: 505kcalCarbohydrates: 58gProtein: 29gFat: 17gSaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 653mgPotassium: 667mgFiber: 4gSugar: 3gVitamin A: 1221IUVitamin C: 21mgCalcium: 89mgIron: 3mg
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