Pâtes au poulet, citron et poivre

Ingrédients

• 8 oz boneless skinless chicken breast
• 1 Tbsp lemon pepper seasoning
• Vegetable oil for cooking
• 8 oz fettuccine* (or another pasta of choice)
• Save 3 Tbsp of water from cooking pasta
• 3 Tbsp unsalted butter
• 2 leeks (white parts only)
• Salt
• Water from cooking pasta
• 1/2 cup chicken stock
• 2-3 tsp lemon pepper seasoning
• 1 Tbsp lemon juice
• 2 tbsp Fresh grated Parmesan cheese for topping
• 1 tbsp Green onions for topping

Préparation

1. 1

   Cook pasta al dente, drain, and set side. Make sure to save a some pasta water as you drain the cooked pasta.

2. 2

   Cut off the dark green leaves off the leek and the very bottom by the roots, discard what you cut off or save it for making homemade vegetable stock. Wash the leeks and cut them length-wise in half. Thinly slice the leek halves into half circles. Set aside.

3. 3

   Preheat a medium cooking pan, over medium heat. Add some oil.

4. 4

   Cut chicken breast in half, width-wise, and season each side generously with lemon pepper seasoning.

5. 5

   Cook seasoned chicken breasts until done. Take them out of the pan and set aside.

6. 6

   In the same cooking pan, add butter and sliced leek and cook until golden, stirring often. Season with a little bit of salt.

7. 7

   Once leeks are cooked, add pasta water, chicken stock, and lemon juice. Mix well.

8. 8

   Add lemon pepper seasoning, mix and taste if you need to add any more salt.

9. 9

   Stir in pasta into the sauce and cook for about 5 minutes.

10. 10

    Slice chicken and either mix it into the pasta or add it on top of pasta.

11. 11

    Grate some Parmesan cheese on top. Add some diced green onion on top as well. Serve immediately.