Sunday, May 26, 2013

Chicken and Angel Hair Pasta w/ Lime Dill Sauce

4 Boneless Skinless Chicken Breast halves
 Angel Hair Pasta, cooked
2 T butter
1/3 cup white onion, chopped fine (I put mine in the food processor)
3 cloves garlic, minced
4 T flour
2 c water
3 T chicken bullion
1 T dill
1 T Lime juice
1 c milk
1/4 c Parmesan Cheese 
Lemon Pepper Seasoning (to taste)

Season chicken breasts with lemon pepper and place in crockpot over low heat for 4-5 hours until cooked through. (You can cook the chicken however you wish, this was just the easiest for me.) 30 minutes before you are ready to eat begin the sauce. Melt the butter in a frying pan and add the onion and garlic stirring over medium-high heat for 2 minutes. Sprinkle flour over the mixture and stir until no longer clumpy. Turn heat to medium and add in the water, milk, and lime juice whisking until smooth. Add chicken bullion, dill and Parmesan cheese and continue to stir until mixture thickens. Season with lemon pepper to taste. Serve chicken over pasta and top with sauce. 

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