Ingredients
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1 tablespoon olive oil
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3 teaspoons lemon pepper seasoning
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4 (150g each) chicken breast fillets, trimmed
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375g packet fresh spinach and ricotta agnolotti pasta
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40g butter
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2 tablespoons fresh oregano leaves, chopped
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2 tablespoons lemon juice
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Steamed green beans, to serve
Method
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1Combine oil and seasoning in a ceramic bowl. Add chicken. Turn to coat.
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2Heat a frying pan over medium-high heat. Cook chicken for 5 to 7 minutes each side or until browned and cooked through. Transfer to a plate. Cover with foil to keep warm.
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3Meanwhile, cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain.
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4Add butter and oregano to frying pan. Cook, stirring, for 1 minute or until butter has melted and lightly browned. Add lemon juice. Cook, stirring, for 1 minute or until golden. Add pasta to butter mixture. Toss to coat.
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5Slice chicken. Divide pasta mixture and chicken between plates. Serve with beans.
Source: taste.com.au
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