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Lemony Chicken Tagliatelle
Servings: 4
Prep Time: 5 MINS
Cook Time: 15 MINS
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Ingredients
| 1 pack | RANGER® Free Range Boneless Skinless Chicken Breast Tenders |
| 1 tsp. | oil |
| 1 | lemon, juiced and zested |
| 3 cloves | garlic, chopped |
| 1/2 cup | white wine |
| 1 cup | heavy cream |
| 2 tbsp. | butter |
| 1/2 cup | parmesan cheese, grated |
| 1 lb. | Tagliatelle pasta |
| salt and pepper to taste |
Directions
| Step one |
| Pre-heat large pan over high heat. On a separate burner, place a pot of salted water over high heat and bring to a boil. |
| Step two |
| Season the chicken with salt and pepper. Drizzle the pan with oil and add the chicken to the pan. Then add the tagliatelle to the boiling water, cook pasta to desired texture. |
| Step three |
| Flip the tenders once browned on one side. Zest and juice the lemon into the pan and add the chopped garlic. Deglaze with white wine and simmer 2-3 minutes. Then add the cream, parmesan, and butter to the pan and simmer. |
| Step four |
| Reserve 1/2 cup pasta water and drain the pasta. Add a 1/4 cup pasta water to the sauce, or more, to thin it out. |
| Step five |
| Plate pasta with chicken tenders and sauce on top. |
