Lemon Chicken Pasta

Submitted by: Leon and Mary Brock & Susan and Tom Hodge

Attributed to: Marilyn

Category: Poultry

Description: The mothership of all chicken with lemon recipes. Marilyn’s opus. A venerable favorite at Beach Party 96 and many Horn Girl Beach Parties thereafter. This recipe is not only a guilty pleasure, but you’ll think you are getting away with something … i mean, how can something that only takes 30 minutes to make taste this good? You be the judge.

Prep time: 10 minutes

Total time: 30 minutes

Servings: 6

Difficulty rating: 2

Ingredients:

8 oz penne pasta, uncooked

1/4 cup all-purpose flour

1 teaspoon seasoned salt

1 pound boneless chicken tenders, cut into bite-sized pieces

1/4 cup garlic butter

2 Tablespoons capers

2 teaspoons chicken base

3 Tablespoons lemon juice 

1/2 cup white wine, whatever Chef is drinking

1/4 cup heavy whipping cream

Special tools/utensils needed:

1 gallon ziploc bag

large pasta pot

colander

Directions: 

1. Prepare the penne pasta per directions on the  bag or box.

2. Place the flour and seasoned salt in the ziploc bag. Shake to mix. Add chicken pieces and shake to coat. 

3. Place garlic butter in a saute pan over medium-high heat. Add the chicken. Cook for 2 to 5 minutes, stirring, until the chicken is no longer pink. 

4. To the chicken in the saute pan, add the capers and chicken base. Cook an additional 2 minutes, stirring often to blend flavors. Add the lemon juice, wine and cream. Reduce heat to low and simmer 3 to 4 minutes or until thoroughly heated, stirring occasionally.

5. Stir chicken mixture into drained pasta. Manna!