Fried chicken with pasta

Votes: 2

Time: 35 min.
Complexity: easily
Servings: 4

This Italian-style pasta is incredibly quick and easy to make. Treat yourself to a special dinner at the end of a workday with minimal effort. Boiled penne pasta is tossed with butter-sautéed garlic, chopped fresh parsley, and freshly squeezed lemon juice, which, combined with the garlic oil, creates a wonderfully light sauce with a refreshing citrus aroma. The pasta is tossed with sliced grilled (or pan-fried) chicken breasts and served sprinkled with grated Parmesan cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g dry penne pasta
2 chicken fillets, cut into strips
3 cloves garlic, thinly sliced
1/4 tsp red pepper flakes
3 tbsp. l. olive oil
3 tablespoons coarsely chopped fresh parsley, for serving
Juice of 2 lemons
0.5 tbsp. grated parmesan

Ingredient Substitution Suggestions

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Recipes with similar ingredients: penne pasta, chicken breasts, Parmesan cheese, lemon juice, red pepper flakes

Cooking the dish according to the recipe:

Cook the pasta in a large pot of boiling salted water until al dente. Drain.
Season the chicken with salt and black pepper. Heat a large grill pan over medium heat and add the chicken. Cook until golden brown and cooked through. Transfer to a plate and slice thinly.

Add the garlic and red pepper flakes to the pan along with 3 tablespoons of olive oil and sauté until fragrant. Add the cooked pasta and turn off the heat. Stir to combine.
Transfer the pasta to a large bowl. Add the chicken to the warm pasta and season with salt and pepper to taste. Sprinkle with finely chopped parsley. Add the juice of 2 lemons and toss. Sprinkle with grated Parmesan cheese before serving.

Categories:

recipe / Dinner / Main courses / Pasta / Bird / Italian cuisine / Patrick and Gina Neely

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