Ingredients:
2 chicken breasts sliced into 4 cutlets
Salt, Pepper, Garlic and Paprika for seasoning chicken
1/2 yellow onion diced
3 garlic cloves minced
1 tbsp unsalted butter
1/4 cup white wine
Lemon Pesto Sauce from Trader Joe’s
1 lb Cavatappi pasta
1 cup of heavy cream
1/2 cup of grated Pecorino Romano cheese
Extra virgin olive oil
Salt to taste
Cooking Instructions:
Season four chicken cutlets with salt, pepper, garlic and paprika and saute on medium heat in some olive oil. Set them aside when done. In the same pan, add half of a diced onion with a little salt and cook for about 3 minutes; add in a tablespoon of butter and three minced garlic cloves. Saute for another minute then deglaze with some white wine… don’t forget to scrape up all those bits stuck to the pan. I used this whole jar of Lemon Pesto from Trader Joe’s and rinsed out the jar with a little water. Add salt to some boiling water and drop your cavatappi pasta. While the pasta is cooking add about a cup of heavy cream to your sauce and stir well. Using a slotted spoon add the pasta just before al dente to the sauce with a little pasta water and mix, continuing to cook. Dice up the chicken and add it in with some fresh grated pecorino romano. Mix it up and continue cooking until creamy. Serve it up with a little fresh pecorino romano. Guys if you love lemon, this pasta is going to be your new favorite… We had no leftovers for this one!
Cook Time: 30 mins