Wednesday, April 22, 2009

Lemon Pepper Chicken Pasta

I LOVE Trader Joe's Lemon Pepper Papperdelle pasta. It's so yummy! The lemon comes through bright and clear, but the pepper is strong, too - those little black flecks aren't just coloring. If you don't have a Trader Joe's near you, you could use plain Papperdelle or Fettuccine in this recipe, but then I would add about a tablespoon of lemon zest to the sauce.

1 package Trader Joe's Lemon Pepper Pasta, cooked al dente
2 cooked chicken breasts, torn apart in little pieces
6 TBSP butter, separated
1 package sliced mushrooms
2 shallots, finely chopped
1 cup heavy cream
3 cups fresh spinach
Salt and fresh grated Parmesan to taste

Over medium heat in a large pan, sauté mushrooms in 2 Tablespoons of the butter until tender. Remove with slotted spoon and set them aside.
Without wiping out the pan, add the remaining 4 Tablespoons of butter and the shallots.
Cook until the shallots are transparent and tender.
Raise the heat and pour in the cup of heavy cream.

Stir with a wooden spoon until the cream thickens enough to start pulling away from the sides of the pan.
When the sauce has reduced by about half, add the mushrooms and torn chicken pieces and cook to warm through.
Add spinach and toss until just wilted.

Season with salt and serve over noodles.
Top with fresh grated Parmesan.

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