Lemony Chicken Tagliatelle
4

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Lemony Chicken Tagliatelle

  • Servings: 4
  • Prep Time: 5 MINS
  • Cook Time: 15 MINS

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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.

Ingredients

1 pack RANGER® Free Range Boneless Skinless Chicken Breast Tenders
1 tsp. oil
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.

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