LEMON CREAM PASTA WITH CHICKEN
This deliciously different dish incorporates a classic combination of flavors: lemon, chicken, and garlic. A nice change of pace from the usual pasta fare.
Provided by Lisa Ramos
Categories Main Dish Recipes Pasta Chicken
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic powder and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
- Meanwhile, in a large saucepan, season the chicken broth with the remaining 1/2 teaspoon garlic powder and 1/4 teaspoon pepper. Bring to a boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
- Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
Nutrition Facts : Calories 532.3 calories, Carbohydrate 49 g, Cholesterol 137.4 mg, Fat 25 g, Fiber 3.6 g, Protein 30.7 g, SaturatedFat 14.3 g, Sodium 954.6 mg, Sugar 3.6 g
LEMON CHICKEN IN DILL CREAM SAUCE
Lemon Chicken in Dill Cream Sauce is a 30 minute meal you'll make over and over again. This baked chicken in lemon cream sauce is so flavorful and tender, and incredibly easy to make - you will want to lick the pan clean!
Provided by Tiffany
Categories Main Course
Time 35m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees. Season chicken with salt and pepper, to taste along with garlic powder, oregano, and basil. Combine butter and oil in a large oven-safe skillet (see note), once butter is melted add honey and stir to combine.
- Add chicken to pan, brown chicken 2-3 minutes on each side. Transfer chicken to a plate (it won't be cooked through at this point). Add butter and garlic and saute for 1 minute until fragrant. Add chicken broth, heavy cream, and lemon juice and stir over medium heat for 2-3 minutes.
- Return chicken to pan and transfer to preheated oven. Bake for 15 minutes or until chicken is cooked through. Spoon pan sauce over the chicken and sprinkle dill over the chicken and sauce, add cracked black pepper to taste and serve.
Nutrition Facts : Calories 323 kcal, Carbohydrate 7 g, Protein 25 g, Fat 22 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 128 mg, Sodium 266 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
HEALTHY CREAMY LEMON DILL CHICKEN RECIPE
Steps:
- Use paper towels to thoroughly dry chicken pieces, ensuring all excess moisture is removed. Set aside.
- In a small bowl, combine kosher salt, garlic powder, onion powder, and black pepper to form seasoning mixture. Evenly sprinkle seasoning over both sides of each chicken breast, pressing in to adhere mixture.
- Heat olive oil in a large skillet over medium high heat. When oil is hot, add chicken, taking care not to overcrowd. Cover skillet, leaving about a quarter of pan uncovered, to allow steam to escape. Cook until chicken is browned on both sides and center is no longer pink, no more than 165F internal temp for thickest center portions (approx 3-4 min per side, depending on thickness and starting temp of your chicken) Transfer cooked chicken to separate plate and keep warm.
- In a bowl, gently whisk together the lemon dill sauce ingredients until well incorporated. Pour sauce into same skillet (now empty) and constantly stir over medium-high heat, uncovered, until reduced by half (about 5 min.) You should end up with about 1 cup of sauce.
- Pour sauce over chicken and serve with garnish, if desired.
LEMON DILL SALMON PASTA
This lemon dill salmon pasta recipe makes an easy and elegant weeknight dinner. It's perfect for date night!
Provided by Natasha Bull
Categories Main Course
Time 20m
Number Of Ingredients 12
Steps:
- Boil a salted pot of water for your pasta. Cook it al dente according to package directions. I suggest starting the sauce once the water's boiling.
- Season the salmon with salt & pepper and coat it in the flour.
- Add the oil and butter to a skillet over medium-high heat. Once the pan is hot, add the salmon and cook it for 2 minutes/side, then take the fish out of the pan and set it aside.
- Add the chicken broth, lemon juice, and garlic to the pan. Let it bubble for about 30 seconds. Reduce the heat to medium.
- Add the cream, dill, and salmon back into the pan. Break the fish up with your spoon into bite-size pieces. Cook it for a few more minutes until it's cooked through and the sauce has reduced and thickened a bit.
- Drain the pasta and add it to the skillet. Toss it & serve immediately with parsley and parmesan cheese if desired.
Nutrition Facts : Calories 709 kcal, Carbohydrate 48 g, Protein 32 g, Fat 43 g, SaturatedFat 20 g, TransFat 1 g, Cholesterol 159 mg, Sodium 234 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CREAMY LEMON SALMON AND DILL PASTA
Looking for a creamy lemon salmon and dill pasta recipe that you can have ready in less than 30 minutes? You've just found it! This lemony salmon pasta is the perfect choice for date night or simply when you want a restaurant-worthy dish to treat yourself.
Provided by Alice | Skinny Spatula
Categories Pasta
Time 25m
Number Of Ingredients 11
Steps:
- 1. Boil the pasta according to the instructions on the package until it's al dente. When it's done, drain it, but not before reserving a cup of pasta water. 2. In a large pan, add the olive oil and shallow fry the salmon on medium heat until it's done to your liking. Remove it from the pan and set aside. 3. Add the butter to the same pan (don't remove the remaining olive oil) and cook the shallot for a couple of minutes, then add the minced garlic, lemon juice, and white wine and cook for another couple of minutes. 4. Stir in the double cream, cook for a minute or two until it thickens and tip the salmon back in. 5. Add the dill, reserving some for serving, and season to taste. Serve immediately, with extra freshly ground black pepper on top, if you like.
Nutrition Facts : Calories 509 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 104 milligrams cholesterol, Fat 36 grams fat, Fiber 2 grams fiber, Protein 19 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 225 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
CREAMY SALMON PASTA IN A DILL SAUCE
This Salmon Pasta couldn't easier to make! Served with a Creamy Dill Sauce, quick date night dinners have never been so delicious!
Provided by Chris Collins
Categories Date Night Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Generously season both of the salmon fillets with salt and pepper.
- Add to a non-stick pan over medium-high heat in a small drizzle of olive oil. Once golden on the bottom side, flip over and place a sprig of dill on top of each fillet. Melt 1 heaped tbsp butter into the pan and baste the salmon until golden on the other side and just about cooked through the centre. Remove and place to one side. Break up into large chunks just before needed (discard dill).
- Cook the pasta in salted boiling water until al dente, reserving a cup of starchy pasta water. Drain when needed.
- Lower to medium heat and fry the shallots in the leftover brown butter until soft and deep golden, then fry the garlic for a further minute or so.
- Pour in 1/3cup/80ml wine and leave to simmer for a good 4-5mins to reduce, deglazing the pan as necessary. Reducing the wine is important so it burns off the alcohol and doesn't end up too bitter. Once almost completely reduced/evaporated, stir in 3/4cup/180ml heavy/double cream.
- Stir in 1 tsp finely diced dill, 1 heaped tbsp finely diced parsley and a small squeeze of lemon juice to taste (careful, you won't need much). Season with salt and pepper. Keep on a gentle simmer.
- Toss through the pasta until the sauce clings to it, adding a dash of starchy pasta water if you needed to loosen up the sauce. Add salmon and gently toss to combine.
- Serve with parmesan & parsley and enjoy!
Nutrition Facts : Calories 749 kcal, Carbohydrate 38.77 g, Protein 35.6 g, Fat 47.17 g, SaturatedFat 25.244 g, TransFat 0.087 g, Cholesterol 191 mg, Sodium 385 mg, Fiber 2.5 g, Sugar 4.56 g, UnsaturatedFat 17.607 g, ServingSize 1 serving
CREAMY LEMON DILL SHRIMP
There is nothing ordinary about this Creamy Lemon Dill Shrimp. Fabulous and full of flavor, this shrimp is ah-mazing on its own or over your favorite rice or pasta. Switch up your same old, same old shrimp recipe for this one today!
Provided by Tiffany
Categories Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Rinse shrimp with cold water and pat very dry with paper towels. Melt 2 tablespoons of butter in a large skillet.
- Add shrimp to pan and saute 4-6 minutes over medium-high heat until opaque. Transfer to a plate and cover to keep warm.
- Add remaining 1 tablespoon butter to the pan. Once melted, stir in garlic for one minute until fragrant.
- Whisk in chicken broth, then gradually whisk in heavy cream. One sauce is thickened and creamy, reduce heat to low and stir in lemon juice.
- Return shrimp to the pan, toss to coat in the sauce. Stir in dill and garnish with cracked black pepper. Serve immediately.
Nutrition Facts : Calories 222 kcal, Carbohydrate 3 g, Protein 36 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 441 mg, Sodium 1418 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY LEMON CHICKEN PASTA
A delicious blend of sauteed chicken and light, but creamy, lemon sauce and pasta, baked til the top is crispy and lightly browned. Asparagus or broccoli is a great addition to this dish. Serve topped with a little extra lemon juice if desired.
Provided by EmmLee
Categories Main Dish Recipes Pasta Chicken
Time 1h5m
Yield 6
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease a casserole dish or 9x13-inch pan.
- Slice or cube chicken and season lightly with 1/2 teaspoon salt and 1/8 teaspoon pepper.
- Bring a large pot of lightly salted water to a boil. Cook farfalle at a boil, stirring occasionally, for 6 minutes. Drain, cover, and set aside.
- Heat butter and olive oil in a large pan over medium-high heat. Add chicken and cook until lightly browned, about 5 minutes. Add wine and cook, 1 to 2 minutes. Add garlic and lemon juice and cook, 1 to 2 minutes. Don't allow garlic to brown.
- Reduce heat to medium-low and add cream cheese, stirring until melted and blended. Add flour to sour cream, mix well, and stir into the pan. Add chicken stock, parsley, thyme, red pepper, salt, and pepper. Bring to a simmer until slightly thickened. Add more stock if sauce is too thick. Remove from heat.
- Add 1/2 cup Parmesan and lemon zest, stir well. Taste and adjust seasoning. Add partially cooked farfalle and blend well. Pour into the prepared baking or casserole pan and sprinkle with remaining Parmesan cheese.
- Bake, covered, in the preheated oven for 15 minutes. Uncover and continue to bake until lightly browned, 7 to 10 minutes more.
Nutrition Facts : Calories 611.3 calories, Carbohydrate 62.6 g, Cholesterol 78.2 mg, Fat 28.7 g, Fiber 3.7 g, Protein 25.2 g, SaturatedFat 14.6 g, Sodium 703 mg, Sugar 3.1 g
CREAMY PASTA WITH CHICKEN IN LEMON-DILL SAUCE
My number one recipe of all time. Found in Starweek magazine posted from the chef at the Unionville House restaurant. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4.
Provided by Madame Yes
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
- •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
- • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
- • Add parmesan to the pasta and salt & pepper if desired.
- • Stir to mix thoroughly and serve immediately.
Nutrition Facts : Calories 880.5, Fat 36.3, SaturatedFat 21.3, Cholesterol 188.6, Sodium 136.2, Carbohydrate 89.7, Fiber 3.7, Sugar 2.8, Protein 43.4
LEMON DILL SAUCE
Steps:
- In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
- about 2/3 cup
CREAMY FRESH DILL SAUCE
Are you ready for a burst of bold and refreshing flavour? Creamy Fresh Dill Sauce is a sauce, a dip, and a spread all in one! Great with seafood, baked potato, pasta, etc. Ready in five minutes, it's budget-friendly and perfect anytime!
Provided by Lord Byron's Kitchen
Categories Appetizer Condiment
Time 5m
Number Of Ingredients 6
Steps:
- Add all ingredients into a bowl. Whisk well until combined.
- Sauce is ready to use immediately, but is best when covered and refrigerated for two hours.
- Prepared sauce will keep in the fridge for 4 days.
Nutrition Facts : Calories 145 kcal, Carbohydrate 1 g, Protein 1 g, Fat 15 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 23 mg, Sodium 158 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
CREAMY LEMON DILL SHRIMP PASTA
Steps:
- Rinse shrimp and pat dry with a paper towel. Season both sides with salt and pepper.
- Melt butter in a large skillet over medium high heat. Cook shrimp for approximately 1-1/2 minutes on each side or until shrimp have just turned pink on both sides. Transfer to a plate and set aside (leave remaining butter and juices in pan from shrimp).
- In the same skillet, add garlic and cook until fragrant, stirring constantly (about 30 seconds).
- Add lemon juice, heavy cream, Parmesan cheese and whisk to combine. Bring to a boil, reduce heat and simmer for 4-5 minutes or until slightly thickened.
- Return shrimp to skillet and sprinkle evenly with fresh dill. Serve over cooked pasta.
CREAM SAUCE RECIPE COLLECTION
A collection of delectable cream sauce recipes - for pasta, chicken, salmon, seafood and even pork. The preparation times vary based on the complexity of each individual sauce, but overall expect about 20 minutes or less in most cases. Heavy cream is a must have ingredient common to all the recipes below.
Provided by CraftBeering
Categories Cooking Tips and How Tos
Time 15m
Number Of Ingredients 19
Steps:
- GARLIC CREAM SAUCE (with OPTIONAL PARMESAN) Heat the olive oil in a sauce pan over medium heat. Add the minced garlic and while constantly moving it around with a wooden spoon, sauté if for 30-40 seconds or until fragrant and just beginning to turn golden. Add the heavy cream, stir, bring to gentle simmer and simmer until the sauce thickens to your liking. Remove from heat. Add the grated Parmesan (optional) and stir until it melts and blends in with the sauce. Season with salt and pepper to taste. CHORIZO CREAM SAUCE In a non-stick pan over medium heat begin to brown the chorizo while gently breaking it up with a wooden spoon. When mostly cooked through, remove any excess fat with a small spoon (may not need to). Add the heavy cream, stir, bring to simmer and cook for another couple of minutes. Taste and adjust seasonings. HONEY MUSTARD CREAM SAUCE In a sauce pan over medium heat add the heavy cream, mustard and honey. Whisk until combined and simmer briefly until the sauce thickens to your liking. Season with salt and pepper to taste. SPICY CREAM SAUCE (CAJUN OR RED PEPPER FLAKES) In a sauce pan over medium heat add heavy cream and chicken base. Stir to combine and bring to simmer. Add Cajun seasoning OR red pepper flakes (plus optional Parmesan). Simmer until sauce thickens to your liking or thicken with slurry. SIMPLE CHEESE CREAM SAUCE Add the heavy cream to a sauce pan, place on stove and heat over the highest setting of low available before you get to medium-low. Add garlic salt and dried oregano and stir. Once you observe the cream forming a skin on the surface, it is hot enough. In batches add the shredded cheese and stir to combine. Add the next batch only after the previous one has been incorporated. When the sauce is smooth, remove from the heat and serve immediately. Leftovers of this sauce must be warmed up on low, with a bit of extra heavy cream, otherwise the fat from the cheese might cause it to separate. WHOLE GRAIN MUSTARD CREAM SAUCE In a small saucepan over medium heat combine the heavy cream and the whole grain mustard. Bring bring to simmer and let reduce for a couple of minutes until it reaches your desired thickness.
CHICKEN AND ARTICHOKES AND LEMON DILL SAUCE
Delicious light and healthy, chicken and artichokes with lemon dill sauce a weeknight meal, under 300 calories and ready in 20 minutes!
Provided by David & Debbie Spivey
Categories Main Course
Number Of Ingredients 11
Steps:
- Cut the whole chicken breast in half. Then fillet the two halves into four thin cutlets. Season with salt and pepper, to taste.
- Heat the olive oil in a large stainless steel or cast-iron skillet over medium-high heat. Add the chicken cutlets to the pan. Don't overcrowd the pan. If there isn't enough room, only cook two chicken cutlets at a time.
- Cook the chicken for 3 to 4 minutes, then flip and cook until cooked through; about 3 to 4 more minutes. Transfer to a plate and loosely tent with foil to keep warm.
- Pour the broth into the pan and bring to a simmer over high heat, scraping up the brown bits from the bottom of the pan. Cook the broth until it reduces by half; about 5 minutes.
- Whisk the cream, lemon juice, and cornstarch in a small bowl then pour it in the skillet with the broth. Whisk the cream mixture until it thickens; about 2 to 3 minutes.
- When the sauce has thickened, add the chicken and any juices from the chicken in the bottom of the plate to the pan along with the artichokes and dill; cook for 1 to 2 minutes or until warmed through.
- Serve immediately, with your favorite rice, potatoes, or pasta with, lemon wedges on the side.
Nutrition Facts : Calories 465 kcal, Carbohydrate 8 g, Protein 51 g, Fat 25 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 186 mg, Sodium 313 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
ANGEL HAIR PASTA WITH LEMON DILL SAUCE
Make and share this Angel Hair Pasta With Lemon Dill Sauce recipe from Food.com.
Provided by dicentra
Categories Spaghetti
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan filled with boiling water, cook pasta until firm. Drain.
- Meanwhile, place flour in a small bowl. Gradually whisk in milk until mixture is smooth. In a medium saucepan, melt butter over medium heat.
- Gradually stir milk mixture into saucepan. Cook over medium-low heat, stirring often, until sauce boils and thickens, about 3 minutes.
- Gradually add wine, stirring constantly; if you add the wine too fast, the mixture will curdle. Whisk in cream cheese until smooth.
- Stir in lemon zest, dill, salt and cayenne.
- Transfer pasta to a large bowl. Pour on sauce; toss to coat. Serve hot.
Nutrition Facts : Calories 335.7, Fat 7.2, SaturatedFat 4.1, Cholesterol 20.4, Sodium 215.9, Carbohydrate 51, Fiber 2.1, Sugar 1.4, Protein 11
CHICKEN BREASTS WITH CREAMY DILL PAN SAUCE
Steps:
- Gather the ingredients.
- Sprinkle the chicken breasts with seasoned salt. If the chicken breasts are quite large, slice each one in half horizontally to make two cutlets. For faster and more uniform cooking, put each chicken breast or cutlet between two sheets of plastic wrap and gently pound with the smooth side of a meat tenderizer.
- In a large skillet over medium-high heat, melt the butter and olive oil.
- When the butter and oil are hot and sizzling, add the chicken breast halves or cutlets to the skillet. Cook for about 3 to 5 minutes on each side or until chicken is browned. Reduce the heat to low.
- Add the chicken broth to the skillet; cover and simmer 10 to 12 minutes or until chicken is cooked through.
- Remove the chicken breasts from skillet to a hot platter; tent them with foil to keep them warm.
- In a small bowl, combine cream or half-and-half, flour, and dill; whisk or blend with a fork until smooth.
- Add the flour mixture to the skillet; cook and stir until the mixture has thickened.
- Serve the creamy dill sauce over chicken breasts with rice, noodles, or potatoes and your favorite side vegetables.
Nutrition Facts : Calories 386 kcal, Carbohydrate 3 g, Cholesterol 163 mg, Fiber 0 g, Protein 55 g, SaturatedFat 6 g, Sodium 367 mg, Sugar 1 g, Fat 16 g, ServingSize 4 chicken breasts (4 servings), UnsaturatedFat 0 g
CREAMY LEMON-DILL PASTA WITH BAY SCALLOPS
This creamy lemon-dill sauce comes together SO quickly with just a simple roux, chicken stock, light cream (or whole milk), and plenty of lemon and dill. While the fond from the scallops helps add loads of extra flavor to this creamy lemon-dill pasta.
Provided by Kylie Perrotti
Categories Dinner
Time 50m
Number Of Ingredients 15
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to the pasta instructions and reserve ¼ cup of the pasta cooking water. Pat the scallops dry and transfer to a bowl. Season with salt and pepper and keep in the fridge until ready to cook.
- While the pasta water is coming to a boil, prepare the ingredients for the creamy lemon-dill sauce.
- First, mince the parsley and fresh dill. Next, zest the lemon into one bowl and then juice the lemon into a second bowl. Finally, add the minced herbs to the bowl of lemon juice and set aside. To the bowl of lemon zest, add the grated Parmigiano-Reggiano with a sprinkle of salt, pepper, and crushed red pepper and toss to combine. Set aside.
- Heat 1 tablespoon butter and 1 tablespoon oil in a large skillet (large enough to later hold the pasta) over medium-high heat until very hot.
- Add the bay scallops in an even layer and cook without moving for 1 minute. Flip and cook another minute or so until almost cooked through. Do not overcook the scallops - they should have just turned pearly white when you remove them from the skillet. Using a slotted spoon, remove the scallops from the skillet and transfer to a bowl.
- If the scallops produce a lot of liquid while cooking, turn the heat up a bit and cook until the liquid turns golden brown and begins to evaporate. Then, move on to preparing the sauce.
- To the skillet add the remaining 2 tablespoons butter over medium heat and cook until frothy and melted. Add the flour and cook until browned (the flour should be completely spread out through the butter), about 1-3 minutes.
- Slowly add the chicken stock one ladle at a time, whisking after each addition until the liquid is completely incorporated and the sauce is smooth. Continue whisking until there are no more clumps of flour. Turn the heat to low and slowly whisk in the light cream until incorporated.
- Taste and season with salt, pepper, and paprika. Add the fresh minced herbs in lemon juice and stir to combine. Simmer, stirring regularly, for 10-15 minutes until the sauce has thickened and reduced a bit.
- Taste the sauce and season to your preferences. Add the ¼ cup reserved pasta cooking water along with all but a couple of pinches of the grated cheese and whisk to incorporate.
- Add the pasta and toss to combine. Cook for just about 1-3 minutes or until the pasta is well coated with the sauce. Add the bay scallops along with the remaining juice from 1 lemon and toss to combine until the scallops have just reheated, about 1-2 minutes more. Remove from heat.
- Divide the lemon-dill pasta with bay scallops between shallow pasta bowls. Sprinkle a bit of the remaining grated cheese on top of each plate. Enjoy!
Nutrition Facts : Calories 660 kcal, Carbohydrate 95 g, Protein 30 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 76 mg, Sodium 515 mg, Fiber 5 g, Sugar 4 g, UnsaturatedFat 5 g, ServingSize 1 serving
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- Season the chicken breast with sea salt and freshly ground pepper. In a small pan, heat 1 tablespoon of the extra-virgin olive oil over medium high heat. Add the chicken and cook for 1 minute. Turn the chicken, reduce the heat, cover the pan and cook for 8 minutes. Remove from the heat and leave covered for 10 minutes, then shred the chicken with a fork.
- Meanwhile, in a large pot of boiling salted water, cook the pasta according to package directions.
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- Cook pasta in the boiling water until al dente. Reserve 1/2 cup cooking liquid; drain. Add lemon juice to noodles; toss well to combine. The pasta will absorb the juice.
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- Add the noddles, onions, garlic, almond milk, thyme, salt and cayenne pepper (if using) to a large pot or dutch oven over medium-high heat.
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- Place the eggs in a medium saucepan and fill it with cold water approximately an inch higher than the top of the eggs.
- While you are waiting for the egg water to boil, bring a large pot of water to a boil for your pasta and cook the pasta according to the directions on the package.
- Prepare the sauce while waiting for the pasta and eggs to cook by combining the Miracle Whip, olive oil, lemon juice,lemon zest, minced garlic, dried dill, pepper and salt in a small bowl. Set aside.
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- Cook the chicken: In a large skillet, heat the olive oil over medium-high heat. Generously season the chicken with salt and pepper. Add the chicken thighs and cook for about 5 minutes, until no longer pink.
- Saute the mushrooms: Add the onion and garlic and cook for 2 more minutes until the onion is soft. Add the mushrooms and continue cooking for about 5 to 7 minutes until the mushrooms soften and are golden brown, stirring occasionally.
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