Monday, April 16

Martin's Light Spring Pasta

Happy Monday everyone!! I'd like to start the week off with a really yummy and easy recipe that Martin made for me recently. Doesn't it look tasty?
What really makes this dish light is the use of lemon and capers. I don't know about you but I love using chicken and citrus in the springtime, and this dish is the perfect mix of warmth and satisfaction, without leaving you feeling sluggish and stuffed on a hot day (try eating beef stew in the heat.haha) I just loved the way the noodles soaked up the light creamy sauce, and the chicken was moist and crisp to the very last bite!
What's great about this sauce too is that it lends itself to most types of seafood as well! Hello Summer! Try adding shrimp to the chicken, or one could also just nestle a nice piece of grilled cod or haddock into the noodles and sauce.

Martin's Light Spring Pasta
Chicken in Lemon Creamed Capers with Cellentani  

NOODLES:
(12 ounces prepared Cellentani noodles)
 ~We prefer to use Cellentani for this dish because of the great corkscrew shape.  They soak up a lot of the delicious sauce.  The kids even love to eat them plain due to their fun shape. 

CHICKEN:
(4 cooked chicken breasts)
~We just pan fried 4 thin chicken breasts with some butter and oil, garlic powder, salt and pepper.  You could choose to bake or boil your chicken.  You could even prepare your sauce along side your chicken in the same pan thereby saving a little cleanup and giving your chicken a lovely flavor, however, we enjoy our chicken browned and crispy.
SAUCE:
  •  1 Medium Lemon, Zest and Juice
  • 2 Ounces Olive Oil
  • 4 Tablespoons Butter (1/2 cube)
  • 3 Tablespoons Flour
  • 5 Ounces Capers
  • 2 Cup Whole milk
  • 2 Teaspoons Garlic
  • Salt to taste
  • White Pepper to taste
DIRECTIONS:
Add zest and juice of one medium lemon to pan on med-high along with olive oil and butter.  Mix in the flour well and let slightly brown.  Add Capers.  Add milk, stir and simmer, careful to not allow the sauce boil over.  Let sauce reduce slightly for 5-7 minutes.  Add Garlic and salt and pepper to taste. 
Place your chicken on a bed of cooked noodles, drizzle your caper sauce over the top, and serve immediately!

Let me know if you have any questions about the dish, I sure hope you give it a try!

xo, Emily

12 comments:

  1. This sounds great! Definitely going on my "to try" list...

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  2. Cellentani is my new favorite pasta shape! This looks delicious!

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  3. I'm not eating meat, but this looks yummy :D

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  4. @ kate & Christen, thanks! That's great! Let me know if you have any questions!
    and @ phycho cat, that means a lot if you're not eating meat! thanks! :)

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  5. Hey! Just to double check, when you say "add the RIND of one lemon," do you mean "add the ZEST of one lemon?" Or are you literally chucking in the whole lemon?

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  6. I love capers. I will have to try this recipe. Thanks for sharing

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  7. Hi there! You invited me to join the giveaway a while ago, but time got away from me! Just wanted to continue to spread the love and follow back. And this recipe looks great!

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  8. @anonymous, thanks for pointing that out! haha I've made a few changes to clarify in the future:) And yes you're only going to add the zest and juice of the lemon, no chucking in the whole thing:)

    YOu're welcome Tara! I never thought I liked them even, but I LOVE them in this! haha

    and @Becky Thank you for passing on the blog love You're awesome! lol also I have another great giveaway coming up very soon so keep your eyes peeled! :)

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  9. this sounds and LOOKS delicious.

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  10. Can I borrow Martin so he can come here and cook that for me? It looks delicious!

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  11. SO trying this! My favorite "go to" chicken recipe is a chicken/lemon/dill recipe very similar that could also work with fish just in the same. Chicken and lemon is probably my favorite dinner combination.

    Love your blog!

    -Loree

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