Pâtes faciles au poulet et à l’ail

Ingrédients

• 8 ounces uncooked pasta
• 2 chicken breasts (cut in half lengthwise)
• 1/2 teaspoon garlic powder
• Salt & pepper (to taste)
• 1 tablespoon olive oil
• 2 tablespoons butter (divided)
• 3 cloves garlic (minced)
• 1/2 tablespoon flour
• 1/2 cup chicken broth or dry white wine
• 1/2 teaspoon lemon juice
• 1 cup heavy/whipping cream
• 1/2 cup freshly grated parmesan cheese

Préparation

1. 1

   Boil a salted pot of water and cook pasta al dente according to package directions.

2. 2

   Meanwhile, cut the chicken breasts in half lengthwise so you have 4 thinner pieces. Sprinkle them with the garlic powder and some salt & pepper.

3. 3

   Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Let the pan heat up for a few minutes. Cook the chicken for 5-6 minutes/side or until golden and cooked through (165F). Transfer to a plate.

4. 4

   To the same skillet, add the remaining butter. Once it melts, stir in the garlic and flour and cook for 30 seconds or so.

5. 5

   Whisk in the chicken broth and lemon juice (and scrape up any brown bits from the bottom of the skillet). Let it bubble for about a minute.

6. 6

   Add in the cream and let it cook for another 4-5 minutes or so until it thickens up a bit (turn down the heat if it starts bubbling like crazy).

7. 7

   Meanwhile, cut up the cooked chicken into bite-size pieces.

8. 8

   Stir the parmesan into the sauce.

9. 9

   Add the chicken and the drained pasta to the skillet and toss until coated (I add a tablespoon or so of the pasta water to the sauce prior to draining it, especially if it's become a tad too thick). Serve immediately with extra salt & pepper if needed.