Chicken Lemon Butter Pasta

Chicken Lemon Butter Pasta

Course Appetizer

Ingredients
  

  • lb chicken breasts sliced in half lengthwise
  •  teaspoon Iberia Garlic Powder
  • 1/2  teaspoon smoked paprika
  • tablespoons unsalted butter
  • lb Iberia linguine or other long pasta
  • 1/2   cup unsalted butter 1 stick
  • tablespoon Iberia garlic paste
  • 1/2   teaspoon ground white pepper
  • tablespoon Iberia Lemon Juice
  • 1 zest of lemon
  • 1 1/4 cup heavy whipping cream
  • 1/3  cup reserved pasta water
  • 1/2 cup freshly grated parmesan cheese plus more for topping

Instructions
 

  • Season chicken breasts half with garlic powder, paprika, and salt/pepper on both sides.In a large non-stick skillet melt butter over medium-high heat. Once the butter has melted, pan-sear chicken breasts until chicken is cooked through completely. Then set chicken aside on a plate.Boil pasta according to package directions.On a separate burner, in a large skillet, melt butter over medium heat. Then add in Iberia garlic and stir together until softened and combined. Sprinkle in salt/white pepper and add in Iberia lemon juice.
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