This post its pondered by Ronzoni. All comments and opinions are my own.
There are dozens and dozens of different chicken and pasta dishes. Some of them can be tricky and/or require a bunch of ingredients for the meal to come together.
But sometimes a simple recipe is just what you need for a tasty (and easy) meal!
On a busy weeknight, one of the best recipes to pull out is this Chicken Francese with Spaghetti. Grab some chicken, lemons and a box of Ronzoni Pasta and raid your pantry! You’ll be on your way to a delicious meal in about 30 minutes.
Start by cooking the pasta. Getting that water to boil is really what takes the most time in this recipe.
Once the water is on, pound out the chicken thin and set up your dredging station. Sprinkle some salt and pepper on the chicken and then dredge it in the flour and then into the egg.
Melt the butter in your pan and then add the coated chicken. Cook for 2 – 3 minutes per side until golden and then transfer to a plate.
Add the lemons to the pan and cook for a minute. Then stir in the chicken broth and bring to a boil. Reduce heat and cook until slightly thickened. Stir in the lemon juice and add the cooked chicken back to the pan and cook for a couple of minutes.
Serve the chicken over the cooked pasta and sprinkle with parsley.
You have a dish that’s quick, easy and packed with a punch of flavor. You don’t need a ton of ingredients or a lot of time for a hearty and delicious meal. I like to pair with a crusty bread and a side salad for an amazing meal that’s ready in a flash. This is a fabulous meal on a busy weeknight when you want to give your family a home cooked meal made with love!
If your pantry isn’t stocked with lots of Ronzoni Pasta, you’ll find plenty of tasty varieties at your local Publix. Be sure to keep plenty on hand for all your favorite recipes.
- 1 pkg (16 oz) Ronzoni® Spaghettoni
- 4 boneless, skinless chicken breasts (about 1 lb)
- ½ tsp salt
- ½ tsp pepper
- ¼ cup all-purpose flour
- 2 eggs, lightly beaten
- ¼ cup butter
- ½ lemon, sliced
- 1 cup chicken broth
- ⅓ cup lemon juice
- ¼ cup fresh parsley, finely chopped
- Cook pasta according to package directions; drain well.
- Meanwhile, pound each chicken breast between 2 sheets of plastic wrap into ¼ inch thickness. Season with salt and pepper.
- Melt butter in large skillet set over medium heat. Dredge chicken in flour, then dip in eggs. Add chicken to pan, in batches, if needed. Cook for 2 to 3 minutes per side or until chicken is golden brown and cooked through. Transfer chicken to plate.
- Add lemon slices to pan; cook for 1 minute. Stir in chicken broth and bring to boil. Reduce heat to medium-low; cook for 3 to 5 minutes or until sauce is slightly thickened.
- Stir in lemon juice. Return chicken to pan; cook for 1 to 2 minutes or until well coated. Serve chicken over pasta. Sprinkle with parsley.
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