Farfalle lemon chicken

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Farfalle lemon chicken

Farfalle lemon chicken

Number of people

1 package of farfalle ("butterflies")

4 chicken cutlets

2 onions

1 lemon juice in a small bottle

12 canned dried tomatoes

Fresh or dehydrated basil

Olive oil



Grated Parmesan cheese

Preparation: 30 min
Cooking time: 30 min
Step 1
Cut the chicken cutlets into not too thin slices.
Step 2
Fry them in a drizzle of olive oil, season with salt and pepper.
Step 3
When they start to brown, deglaze them with a good glass of juice. Book them.
Step 4
Fry the onions in the lemon juice, without browning them, and cook the pasta.
Step 5
Halfway through the pasta, mix the chicken strips with the onions, add the basil and dried tomatoes, lengthen the juice with a little lemon and olive oil if necessary.
Step 6
Simmer over medium heat while draining the pasta.
Step 7
Throw the pasta into the mixture, mix and serve hot, sprinkled with parmesan cheese.
Author's note
A very simple pasta recipe that changes bolos and carbonaras!

I add my grain of salt

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