Lemon Butter Chicken & Sun-dried Tomato Pesto Pasta (as seen on Windy City Live)
This pasta dish is so tasteful and can be made in 30 minutes!
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Ingredients
Chicken
- 1/2 Sweet Yellow Onion diced
- 1 large Garlic Clove minced
- 1/2 cup Pinot Grigio or another dry white wine
- 4 tbsp Butter cold
- 1/4 cup Caperberries drained, rinsed, stems removed and sliced
- 2 Lemons fresh; one juiced and one thin sliced
- 2 Chicken Breast Cutlets boneless, skinless
- 1/2 cup Flour
- Salt
- Pepper
- Olive Oil
Pasta
- 1 pint Grape or Cherry Tomatoes
- Olive Oil
- Sugar
- Salt
- Pepper
- 2 tbsp Sun-Dried Tomato Pesto
- 2 tbsp Parmesan Cheese grated
- Fresh Basil chopped
- Balsamic reduced
- 8 oz Spaghetti cooked and drained
Instructions
For the Chicken
- Dredge your chicken: Combine flour, salt and pepper in a bowl and coat your chicken in it until it’s fully covered. Knock off the excess flour.
- In a large skillet or heavy bottom pot, heat a tablespoon of olive oil over medium heat. Carefully add your chicken and cook on each side for about 3-5 minutes. Remove from pan and set aside.
- In the same large skillet or heavy bottom pot, add 2 tablespoons of the cold butter. Add your diced onions and cook until softened. Once soft, add the minced garlic and cook until fragrant (about 30 seconds).
- Deglaze your pan with the white wine. Cook down/reduce for 2 minutes and then add in the remaining cold butter.
- Squeeze the juice of one whole lemon into the sauce.
- Add in your caperberries, a few lemon slices and your chicken and reduce heat to medium low. Cook through until sauce starts reducing (about 5 minutes).
For the Pasta
- Pre-heat the oven to 425 degrees. Place your cherry tomatoes in a baking dish with a drizzle of olive oil, a sprinkle of salt, pepper and sugar. Cook for 25 minutes or until the tomatoes burst. Remove from oven.
- In a small pot, add the balsamic vinegar with a pinch of brown sugar over medium heat, stirring constantly until sugar has dissolved. Bring to a boil and then reduce heat to low, and simmer until glaze is reduced by half (about 20 minutes).
- Boil the pasta in heavily salted water.
- Drain the pasta and reserve a tablespoon of the cooking water. Set the pasta aside and put the pot back on the stove. Add in your fresh bursted tomatoes (olive oil and all) to the pan over medium heat. Once sizzling, add in the sun-dried tomato pesto and cook for 1 minute. Add your reserved cooking water and pasta. Stir to combine.
- Top with fresh parmesan cheese, basil and balsamic glaze.