PREP TIME:
30 minutes
SERVES:
2-4
TOTAL COOKING TIME:
45 minutes
INGREDIENTS
- 1 lb angel hair pasta noodles
- 1/2 tsp lemon infused sea salt
- 3 large boneless chicken breasts, cleaned and excess fat removed
- 4 tbsp salted butter
- 5 tbsp extra virgin olive oil
- 1 tsp chicken boullion powder
- 1 tsp mushroom seasoning
- 1 tsp onion powder
- 1/4 tsp black pepper
- 4 shallot onions, diced
- 4 cloves garlic, minced
- 1/4 tsp red pepper flakes
- 2 tbsp fresh parsley, finely chopped
- 1/2 cup dry white wine (Pinot Grigio, Sauvignon Blanc or Chardonnay)
- 1/2 lemon juice
DIRECTIONS
- 1.In a large mixing bowl, add chicken, 1 tbsp olive oil, mushroom seasoning, chicken boullion powder, onion powder, lemon salt, black pepper, 1 tbsp fresh chopped parsley. Mix well and marinated for 4 hours or overnight in refrigerator.
- 2.When ready to cook melt 2 tbsp butter in a large skillet. Add 1/2 of minced garlic, cook until golden. Add marinated chicken and cook for 4-5 minutes on each side until done. Cut chicken into thick slices and save the juice from the skillet. Set aside.
- 3.Cook angel hair pasta al dente per box instruction. Drain and set aside.
- 4.Using a large skillet, melt 2 tbsp butter and tbsp olive oil over medium heat. Add and saute diced shallot onions, 1/2 of minced garlic, red pepper flakes for 2-3 minutes.
- 5.Add chicken to skillet. Cook for another 1 minute. Remove skillet from heat and set aside.
- 6.Using a deep non-stick skillet, melt remaining 2 tbsp butter and tbsp olive oil over medium heat. Add remaining minced garlic and cook until golden brown. Add white wine, lemon juice and bring to a boil.
- 7.Add parsley and chicken to back to skillet. Slowly add cooked angel hair pasta and mix well. Serve immediately while hot.
INGREDIENTS
DIRECTIONS