Pasta dish is gluten-free
CREAMY LEMON-CHICKEN PASTA
This delicious and popular chicken dish is gluten-free. I ran this recipe in my column a few years ago, and I have had so many requests for reprints that I decided to run it again. If you prefer, you can cut the cooked chicken into bite-size pieces, mix it with the sauce, then spoon it over the cooked pasta.
4 skinless, boned chicken breast halves, all visible fat removed
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 teaspoons extra-virgin olive oil, divided use
1/2 cup fat-free chicken broth
8 ounces gluten-free fettuccine pasta
1 tablespoon cornstarch dissolved in 2 tablespoons cool water
1 can (12 ounces) evaporated skim milk
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
2 tablespoons sherry
1/4 cup shredded fresh Parmesan cheese
Bring a large pot of water to a boil. Sprinkle the chicken with the salt and pepper. Combine 2 teaspoons of the oil with the broth in a large, nonstick skillet and bring to a boil over medium heat. Add the chicken breast halves and cook, turning once or twice, for a total of about 5 minutes, or until they are no longer pink.
While the chicken is cooking, place the pasta in the boiling water and cook to al dente, according to package directions. Drain thoroughly and spoon into an 8-by-8-inch baking dish. Add the remaining 2 teaspoons of olive oil and toss well.
Preheat the broiler. Remove the chicken from the skillet and arrange the breast halves on top of the pasta. To the pan, add all remaining ingredients except Parmesan cheese, and bring to a boil, stirring constantly until thickened. Pour the sauce over the chicken. Sprinkle the Parmesan cheese evenly over the top and place under the preheated broiler until the cheese is melted and lightly browned.
Makes 4 servings.
Each serving contains approximately: 467 calories; 8 g fat; 65 mg cholesterol; 406 mg sodium; 59 g carbohydrates; 36 g protein; 2 g fiber.