Tangy Citrus Pasta (Printable Version)
Smooth citrus sauce with crunchy cheese-coated chicken over soft fettuccine for a fancy dinner.
# What You'll Need:
→ Chicken and Coating
01 -
1 lb chicken breasts (about 4-5 skinny cutlets)
02 -
Salt (as needed)
03 -
Pepper (as needed)
04 -
1/2 cup grated Parmesan cheese
05 -
1 egg
06 -
1/2 cup panko bread crumbs
→ Pasta and Sauce
07 -
10 oz fettuccine
08 -
1 tablespoon olive oil
09 -
2 tablespoons butter
10 -
3 cloves garlic, chopped fine
11 -
Juice from 1 lemon
12 -
1/2 cup white wine
13 -
1/2 cup heavy cream
14 -
2 teaspoons Italian seasoning
15 -
Fresh parsley, chopped (for topping)
# Step-by-Step Guide:
01 -
Arrange three bowls in a row. Put Parmesan cheese in the first one, beaten egg in the second, and panko crumbs in the third. Take each chicken piece and first cover with cheese, then dip in egg, and finally roll in bread crumbs.
02 -
Warm up olive oil in a big skillet on medium heat. Drop in your coated chicken and let it cook about 3-4 minutes on each side until it turns golden and cooks through. Move to a plate and either cut into chunks or keep whole.
03 -
Cook your fettuccine following the box directions, then drain the water and put aside.
04 -
Using the same pan, melt the butter over medium heat. Toss in garlic and cook for a minute or two until you can smell it. Add the lemon juice, white wine, and heavy cream, giving everything a good stir. Sprinkle in salt, pepper, and the Italian seasoning.
05 -
Throw the cooked pasta into your sauce and mix it all around. Put the chicken back in the pan to warm it up.
06 -
Put the hot pasta on plates and sprinkle with fresh parsley and extra Parmesan if you want.
# Additional Notes:
01 -
You can swap chicken broth for the wine if you don't have any.
02 -
Want it lighter? Try half-and-half instead of the heavy cream.
03 -
Throw in some red pepper flakes if you like it spicy.