>> Monday, September 27, 2010
How did my hopes of an "easy" meal turn out to be so gourmet? I often ask myself why do I do this when my kids don't even appreciate it fully or like all the ingredients! My youngest doesn't like eating noodles and my other two little kids LOVE noodles but nothing green. So sadly, this meal was not for them. But as for my husband and me we really enjoy making this meal.
Years ago when we were first dating we went out to eat at a little Italian restaurant that since has gone out of business. We both fell in love with a dish that had a hint of lemon with chicken, spinach, mushrooms and pine nuts. We were hooked. So as things go we have recreated this little dish. This has become a staple dish that we make for our friends and family often. So when I looked in the fridge and had these ingredients I said, "Tonight is the night for Lemon Chicken Farfalle" it's impossible to make such a gourmet meal with out our favorite french bread too! It was delicious. Since my little family will only eat half of a french bread I always have an extra to make our favorite Pesto Chicken Sandwiches for tomorrows dinner. Yum.
Lemon Chicken Farfalle
3-4 chicken breasts, sliced
1 pkg. button mushrooms, sliced in quarters
1 lb. farfalle (bowtie) pasta noodles
Brown chicken in lemon juice with lemon pepper and salt for seasoning.
Remove chicken from skillet. Begin boiling farfalle (or bowtie) noodles. Put one package, sliced button mushrooms in the pasta boiling water for 1 minute. Remove mushrooms and set aside.
Lemon Cream Sauce:
3 T. butter
2 t. flour
1 quart half and half or heavy whipping cream
1 c. Parmesan cheese
1 chicken bouillon cube
1 tsp. ground black pepper
1 T. Lemon Pepper Seasoning
1-2 T. lemon juice (add at very end when cream sauce is thick)
1 10 oz. package spinach
1/4 c. toasted pine nuts (simply toast on low heat in sauce pan. Stir constantly and remove from heat once they begin to brown.)
Melt butter then add flour. Stir together to create a roux. Then add the half and half. Stir together cooking only on low. Once the cream is heated thoroughly, add the chicken bouillon. Then add Parmesan cheese. If sauce needs to be thicker add more Parmesan cheese. Do not cook on a high heat it will curdle the milk! When sauce is thick enough to coat the back of a spoon, add torn spinach leaves. Then add mushrooms and chicken to simmer until noodles are done. Serve immediately. Add lemon juice at very end. *I like to do it to individual portions because the chances of curdling is less because it's off the heat. Optional: Add ¼ c. toasted pine nuts to individual portions and top with Parmesan cheese.