We always enjoy having friends over for dinner. Last night was a wonderful evening just of that, friends over, children playing, parents sharing a glass of wine and cooking dinner. As the evening was quite impromptu, we had just lemon- lime pasta with chicken piccata my way.
The original piccata requires lemon juice, however I just had one lemon and therefore used key-limes for the chicken as well as the pasta. The flavor was uplifted with the lime, the pasta was light and fresh. Great alternative considering that lately I have more limes in the house than lemons.
Bon Appetit!
Giangi
Ingredients
For the Chicken:
Chicken tights, skinless and boneless
4 tablespoons of butter
2 garlic cloves, peeled and chopped
½ cup sweet Vermouth
2 cups diced tomatoes
1 Tbsp. capers
¼ cup lemon —lime juice
Salt and pepper
For the pasta:
4 limes, juiced
1/3 cup heavy cream
½ cup whole milk
3 tablespoon unsalted butter
½ package (250gr) Fettuccine Pasta by De Cecco
Preparation
1. For the Chicken:
2. In a frying pan put 3 tablespoons butter and cook until melted and starts to bubble. Add the chicken tights and brown nicely on both sides.
3. Add to the pan the sweet vermouth, garlic, the diced tomatoes, the capers, lemon-lime juices, salt and pepper. Scrape any bits of the pan and cook until the sauce start to bind.
4. When the chicken is cooked through, add the remaining butter and swirl.
5. For the Pasta:
6. Bring a large pot of salted water to boil and cook the pasta according to package directions. When the pasta is done, drain and put the fettuccine back into the cooking pan.
7. Add the butter, the milk, heavy cream and lemon juice.
8. Stir over medium low heat, stirring constantly until the milk and cream are absorbed .
Credit: Foodista