Ingredients
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1 Lemon
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¼ cup Flour
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1 1⁄4-1½ teaspoons seasoning Salt
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1½ lbs Chicken
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1⁄4 cup Garlic
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8 ounces Penne Pasta
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2 teaspoons Chicken
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3⁄4 cup white White Wine
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1⁄2 cup Whipping Cream
Directions
Steps
|
1
Done
|
Cut lemon in half and set aside. (Or could sub 2 tablespoons bottled lemon juice.) |
|
2
Done
|
Fill large saucepan ½ full of water. Cover and bring to boil on high heat for pasta. Preheat large sauté pan on medium-high 2-3 minutes. |
|
3
Done
|
Place flour and seasoned salt in zip-top bag; shake to mix. Cut chicken into bite size pieces, then add to bag and shake to coat the chicken, make sure to get all the flour mix absorbed by chicken. |
|
4
Done
|
Put the garlic butter in sauté pan and then add the chicken, reduce heat to medium. Cook several minutes to brown and until no longer pink. |
|
5
Done
|
Add pasta to boiling water; cook 6-8 minutes or to your liking. |
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6
Done
|
Stir chicken base into chicken; cook 2 minutes. Squeeze juice from lemon into chicken; stir in wine and cream. Reduce heat to low; cook 4-5 minutes. |
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7
Done
|
Drain pasta and stir into chicken mixture. Enjoy. |
