Chicken Scallopini with Lemon Butter Pasta

Ingredients:

• 4 chicken breasts, fileted
• Salt
• Olive oil
• Freshly ground black pepper
• 1 pound of angel hair pasta
• 1 large onion
• 6 cloves garlic
• 1 pound apple wood bacon
• 10 strings fresh thyme
• 12 mushrooms, chopped
• 20 cherry tomatoes
• 2 cups heavy whipping cream
• 4 Tbsp. butter
• Juice of 1 lemon
• Freshly ground black pepper

1.  Pound the chicken tenders with meat pounder to flatten them. Season them with salt and pepper. Dice onion and bacon into small pieces and slice garlic.

2.  In a large frying pan, heat olive oil on medium heat. Fry the chicken on both sides until slightly browned. Transfer into a baking dish with a few spoonfuls of the onions and olive oil.

 

3.  In the same frying pan, sauté the onions and garlic for 1-2 minutes.

4.  Add the bacon and cook until onions become translucent.

5.  Add the thyme and mushrooms and sauté until mushrooms become soft.

 

6.  Add the tomatoes, cream, butter, and lemon juice. Bring it to a simmer and season with salt and pepper to taste. If you add bacon, it’s already salty so be careful not to make it too salty (keep in mind the pasta will make the sauce more bland). Remove from heat.

7.  Add the cooked angel hair (reserving pasta water) to the pan and toss it in the creamy sauce. Slowly stir in a ladleful or so of pasta water to loosen up and thin out the sauce.

 

8.  Add the chicken to the pan and toss lightly. Serve the pasta on the serving plates, top with the chicken and sauce. Garnish with arugula and sprinkle grated Parmesan cheese. Serve immediately.