Pasta di Primavera Lemonata
Sautéed Chicken Breast and Shallots Over Angel Hair with Herbed Citrus Olive Oil Sauce
35 minutes
Serves 4
DinnerItalianGluten-freeNut-freeShellfish-freeSoy-free
Herb's take
Inspired by the light, bright flavors of Northern Italy, this dinner brings together silky angel hair and tender chicken breast in a zesty lemon-herb olive oil sauce. You’ll learn why gentle heat and late-stage acid make all the difference for delicate proteins and fresh herbs.
Ingredients
Yield
4
Instructions
- 01Rinse the rice under cold water until the water runs mostly clear to remove excess starch. Combine with 1 cup water and 1/2 teaspoon salt in a small pot, bring to a gentle simmer, cover, and cook over very low heat until just tender, about 14 minutes. Fluff with a fork and set aside.
- 02Bring a large pot of salted water to a boil. Add the angel hair pasta and cook until just al dente, usually 2 minutes less than the package suggests. Reserve 1 cup of pasta water before draining.
- 03While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high. Season the chicken breast strips with 1 teaspoon salt and the black pepper. Add to the skillet in a single layer and cook undisturbed for 2 minutes to build a golden crust, then flip and cook another 1–2 minutes until just cooked through. Transfer chicken to a plate.
- 04Reduce heat to medium. Add 2 tablespoons olive oil to the same skillet. Sauté shallot slices for 2–3 minutes until softened and translucent but not browned.
- 05Stir in the minced garlic, rosemary, and tarragon. Cook 45 seconds, just until fragrant.
- 06Add the cooked rice to the skillet, stirring to coat with the shallot-herb mixture. Cook for 1 minute to toast lightly.
- 07Pour in the reserved pasta water and simmer for 2 minutes to emulsify, scraping up browned bits from the pan bottom.
- 08Return the drained angel hair pasta and chicken to the skillet. Toss with the herbed rice mixture using tongs, adding 2 tablespoons butter and the remaining 1/4 cup olive oil. Stir in the lemon zest and juice.
- 09Fold in chopped chives and adjust seasoning with additional salt or pepper if needed. Serve immediately, twirling the pasta high and spooning the chicken and sauce over each plate.
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