Monday, September 27, 2010

Lemon Chicken Farfalle

How did my hopes of an "easy" meal turn out to be so gourmet? I often ask myself why do I do this when my kids don't even appreciate it fully or like all the ingredients! My youngest doesn't like eating noodles and my other two little kids LOVE noodles but nothing green. So sadly, this meal was not for them. But as for my husband and me we really enjoy making this meal.

Years ago when we were first dating we went out to eat at a little Italian restaurant that since has gone out of business. We both fell in love with a dish that had a hint of lemon with chicken, spinach, mushrooms and pine nuts. We were hooked. So as things go we have recreated this little dish. This has become a staple dish that we make for our friends and family often. So when I looked in the fridge and had these ingredients I said, "Tonight is the night for Lemon Chicken Farfalle" it's impossible to make such a gourmet meal with out our favorite french bread too! It was delicious. Since my little family will only eat half of a french bread I always have an extra to make our favorite Pesto Chicken Sandwiches for tomorrows dinner. Yum.
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Lemon Chicken Farfalle
3-4 chicken breasts, sliced
1 pkg. button mushrooms, sliced in quarters
1 lb. farfalle (bowtie) pasta noodles

Lemon Cream Sauce:
3 T. butter
2 t. flour
1 quart half and half or heavy whipping cream
1 c. Parmesan cheese
1 chicken bouillon cube
1 tsp. ground black pepper
1 T. Lemon Pepper Seasoning
1-2 T. lemon juice (add at very end when cream sauce is thick)
1 10 oz. package spinach
1/4 c. toasted pine nuts (simply toast on low heat in sauce pan. Stir constantly and remove from heat once they begin to brown.)

Cut away any excess fat from the chicken breasts. Brown the chicken in a sauce pan with the lemon juice and lemon pepper. Season with extra salt and pepper for extra seasoning. Cut the chicken into bite sized pieces, about 1 inch cubes.  Set the chicken aside. Begin boiling farfalle (or bowtie) noodles in a seperate large pot of water. Put the sliced button mushrooms in the pasta boiling water for 1 minute. Remove mushrooms and set aside once they are tender.  In a saute pan, melt the butter until melted completely and then add flour. Whisk the flour and butter together to create a roux, until smooth. Add the half and half or cream to the pan and continue to whisk together. Continue to stir together on low heat. Once the cream is heated thoroughly, add the chicken bouillon. Then add the parmesan cheese. If the sauce needs to be thicker, add more Parmesan cheese. Tear the spinach pieces. When the sauce is thick enough to coat the back of a spoon, add the torn spinach leaves. Then add the cooked mushrooms and chicken to simmer until the noodles are done. Drain the noodles and pour the sauce over the pasta. Squeeze the lemon juice onto the pasta right before serving. Optional: Add ¼ c. toasted pine nuts to individual portions and top with more Parmesan cheese. Top with toasted pine nuts (optional).


Digital Scrapbooking Made Easy said...

This looks great! Thanks!

Shandra said...

This is a family favorite! Thanks for posting it and tell Jared thank you for introducing our family to delicious Italian cuisine! The lemon in this dish is my favorite part--it brightens up the rich cream sauce. YUM!

Toni Tralala said...

Oh my gosh! I need to try this in the kitchen. It looks very appetizing!

Anonymous said...

The Farfalle from Tucci's was always my favorite!

Diana said...

You are right! That was the name of the restaurant, my mind had forgotten. Yum! I'm glad you can enjoy it now!

Bellows said...

I made this tonight with your french bread, and they were fantastic! I could've eaten and eaten and eaten! Thanks for your great meal ideas...I follow your blog constantly!

Heather G said...

This was soooooooooooooooooooo good. I might not have put enough lemon in, cause it was not lemony enough (everyone was at the table waiting on me so I was hurrying), and I use capers any chance I get, so I added them to my plate (wasn't sure if it would fit with the spinach, so I decided to try it out on me). DE.Li.CiouS! THANKS!!!
Oh and if anyone was wondering, turns out great with fat free half and half. That is what I used.

littledochy said...

Diana, I finally tried this recipe. Holy yumminess. Thanks for posting this. I love it when food makes me smile.

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