Diva Tasting: Lemon Chicken and Angel Hair Pasta…

Lemon Chicken Angel Hair


4 Tablespoons Butter

2 Tablespoons Olive Oil, Or More As Needed

1 Small Onion, Chopped

2 Cloves Garlic, Minced, Or More To Taste

3 Cups Half N’ Half

3 Cubes Chicken Bouillon

2 Teaspoons Dried Oregano

1 Teaspoon Kosher Salt

½ Teaspoon Ground Black Pepper

1 Cup Cold Water

2 Tablespoons Cornstarch

1 Pound Seasoned Grilled Breast Chicken Chunks

1 (16 Ounce) Package Angel Hair Pasta

½ Cup Lemon Juice

3 Tablespoons Chopped Fresh Flat Leaf Parsley

2 Teaspoons Lemon Zest

½ Cup Grated Parmesan Cheese, Or To Taste


Step 1 Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes.

Step 2 Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes.

Step 3 Bring a large pot of lightly salted water to a boil. Cook pasta at a boil until tender yet firm to the bite, about 11 minutes; drain.

Step 4 Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese. Serve with spinach salad with Greek dressing, garlic crostini and tea.


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