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Pasta With Peppered Chicken Recipe

Pasta With Peppered Chicken Recipe



  • 1 1/2 pound Bone-In Chicken Breast
  • 12 ounces Dry Ribbon Noodles - such as Linguine
  • 2 teaspoons Black Peppercorns - cracked
  • 2 Garlic Cloves - minced
  • 3 tablespoons Olive Oil
  • 1 1/2 cups Chicken Broth
  • 1 tablespoon Lemon Juice - or to taste
  • 2 or 3 Sprigs Parsley
  • Salt to taste
  • 1/2 cup fresh grated Parmesan Cheese


  • Skin and bone chicken breasts and cut them on the diagonal into strips about 3/8" wide.
  • Toss chicken with cracked pepper, garlic and 1 tablespoon of the olive oil. 
  • Marinate, covered and refrigerated, for an hour or as long as overnight.
  • When ready to serve, bring ample water to boil to cook the pasta.
  • Heat remaining olive oil in a saute pan over medium-high heat.
  • Add chicken and lightly brown it all over - about 3 minutes.
  • Add chicken broth and lemon juice.
  • Reduce heat to a simmer.
  • Simmer the sauce for about 8 minutes.
  • Cook pasta until it is just done.
  • While pasta is cooking, chop savory or parsley leaves and add them to the chicken.
  • Adjust sauce with lemon juice and/or salt to taste.
  • Drain pasta and toss with the chicken.
  • Serve the dish hot, passing the Parmesan separately.


  Pasta Dish - Serves 4 to 6

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