Lemon Chicken Scallopini Pasta Con Broccoli Mock Olive Garden Recipes

CHICKEN SCALLOPINI WITH LEMON BUTTER PASTA

Steps:

• Gather all the ingredients.
• Pound the chicken tenders with meat pounder to flatten them. Season them with salt and pepper. Diced onion and bacon into small pieces and slice garlic.
• Start boiling water to cook pasta in a large pot. When the pasta is cooked, drain water but please remember to keep ½ cup of the water that was used to cook the pasta. Set aside if the pasta sauce is not cooked yet.
• Meanwhile in a large frying pan, heat olive oil on medium heat. Fry the chicken on both sides until slightly browned. Transfer onto a plate and set aside.
• In the same frying pan, sauté the onions and garlic for 1-2 minutes.
• Add the bacon and cook until onions become translucent.
• Add the thyme and mushrooms and sauté until mushrooms become soft.
• 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.
• By this time pasta is cooked already, so add the pasta in the pan and toss it in the creamy sauce. Slowly stir in the pasta water to loosen up and thin out the sauce.
• Add the chicken to the pan and toss lightly so that chicken will warm up. Serve the pasta on the serving plates, top with the chicken and sauce. Garnish with arugula and sprinkle grated Parmesan cheese. Serve immediately.

GARLIC HERB CHICKEN CON BROCCOLI

Steps:

• Cook Pasta according to package directions until just tender, drain.
• Steam and/or boil Broccoli until tender but not too soft. (I like to be a rebel and add the broccoli directly to the pasta water when the pasta has 6-7 minutes left to cook to save myself a dirty dish, it turns out perfect!)
• While the pasta and broccoli are cooking mix flour, salt, garlic powder, italian seasoning, and red pepper flakes in a shallow bowl. Butterfly and tenderize chicken and dredge in flour mixture. Set Aside.
• Heat 2 Tbsp olive oil in a large skillet over medium high heat. When the oil is very hot, add two pieces of chicken to pan. Cook undisturbed for 3-4 minutes before turning to the other side. Flip to the other side and cook another 2-3 minutes then lower the heat to medium and continue cooking until it reaches 165 degrees. Repeat with remaining two pieces of chicken adding more oil if necessary.
• In a separate skillet, melt butter over medium heat. Add garlic and saute until fragrant. Mix half and half with bouillon and cornstarch and quickly whisk it into the pan. Continue to cook over medium heat until the mixture starts to bubble and thicken. Remove from heat and salt to taste. Add pasta and broccoli. Taste and adjust seasonings if necessary and serve with a chicken breast on top and garnish with freshly grated Parmesan cheese.

LEMON CHICKEN SCALLOPINI PASTA CON BROCCOLI (MOCK OLIVE GARDEN)

Steps:

• Cook half a box of pasta (I usually use rigatoni, or something similar)
• Chop a head of broccoli and steam it for 5 minutes (if you don't have a steamer, blanch it in boiling water) - about 2 cups of broccoli
• In a very large pan, heat about 1 1/2 tbsp olive oil. Mince 3 cloves of garlic and cook them in the oil for a few minutes - careful not to burn them. I sometimes add a chopped red bell pepper too.
• Drain the pasta and add it to the saucepan with garlic and oil. Stir to coat. Add the broccoli, along with 1/4 cup parmesan, 1/2 tsp salt, and 1/8 tsp black pepper. Toss to combine.
• If you’re NOT vegetarian, I usually top this pasta with a lemon chicken scallopini
• Flatten 1-2 chicken breasts with a meat tenderizer (or anything heavy) until about ¼ inch thick they do need to be thin or the flavor will be off.
• Sprinkle both sides with Italian seasoning, salt, and black pepper.
• In a skillet, heat 2 TBSP olive oil and 1 TBSP butter over medium-high heat (this combination is important – don’t use all oil or all butter).
• Dredge the chicken in flour, shake off any excess, and sauté it for a few minutes on each side, until browned and juices run clear. Sprinkle juice from half a lemon over the chicken, and then add a splash of white wine. Let it bubble up a little. Turn the chicken over so that it is coated with the sauce, then serve over pasta.

OLIVE GARDEN POLLO LIMONE (LEMON CHICKEN)

Steps:

• Pound chicken to 1/4 inch thickness.
• Season chicken with salt and pepper.
• Heat 1 teaspoon of the oil over high heat.
• Lightly coat chicken with flour shaking off excess.
• Cook in skillet until brown and nearly cooked through.
• Remove chicken and reserve on the side.
• Add 1/2 tsp oil to the skillet reducing heat to low.
• Saute green onions and garlic until tender.
• Deglaze the pan with broth and wine (scraping browned bits from pan).
• Add lemon juice and parsley.
• Bring mixture to a boil over high heat (3 min).
• Add lemon peel and salt and pepper to taste.
• Return chicken to skillet and coat with sauce.
• Cover skillet for 5 minutes over medium-low heat turning chicken once.
• Plate the chicken and top with sauce and parsley for garnish.

CHICKEN SCALOPPINE WITH LEMON

Steps:

• Heat the oven to 200 degrees. Slice each chicken thigh open like a book and lay it flat between two sheets of plastic wrap. Using a meat pounder, a wine bottle or the bottom of a heavy skillet, pound each piece of chicken to 1/4-inch thickness. Put two large skillets over medium-high heat for a minute or 2. Meanwhile, sprinkle the chicken with salt and pepper and put the flour and bread crumbs on two plates or in two shallow bowls. Beat the eggs in another shallow bowl. Sprinkle all with salt and pepper.
• Add 1 tablespoon each oil and butter to each skillet and swirl it around. When it is hot - a pinch of flour will sizzle - dredge a piece of the chicken in the flour, then dip it in the eggs and finally dredge it in the bread crumbs. Add the chicken piece to one of the pans, then repeat with another piece in the second pan. (You may be able to fit more than one paillard in each pan at a time.)
• Cook the chicken, rotating occasionally and regulating the heat if necessary so it sizzles constantly but doesn't burn. When the pieces are brown, after about 2 minutes, turn them over.
• Cook on the second side until the chicken is firm to the touch, 1 to 2 minutes. (Cut into one with a thin-bladed knife; the center should be white or slightly pink.) Transfer the chicken to a platter and put it in the oven. Wipe out the pan with a paper towel and repeat with the remaining chicken, adding more oil and butter to each skillet as necessary.
• When all the chicken is cooked, turn off the heat under one of the skillets. Add a tablespoon or 2 more oil or butter to the other pan if it looks dry and sprinkle the fat with 2 teaspoons of the remaining flour. Cook over medium-high heat, stirring, for 3 to 4 minutes. Add the wine and stir and scrape the pan until the wine has reduced by about half, about 1 minute. Add the stock and lemon juice and cook, stirring, until the mixture is slightly thickened and a bit syrupy, another 3 to 4 minutes.
• Add 1 tablespoon butter and swirl the pan around until it melts. Add any juices that have accumulated around the cooked chicken, along with the 1/4 cup parsley. Stir, taste and adjust the seasoning. Spoon the sauce over the chicken, garnish with parsley and serve with lemon wedges.

ONE-POT PASTA WITH BROCCOLI AND LEMON

Steps:

• Bring a large pot of salted water to a boil. Add penne and cook 5 minutes. Add broccoli and cook until pasta is just under al dente and broccoli is crisp-tender and bright green, 3 to 4 minutes more. Drain, then add pasta and broccoli back to pot.
• Toss with garlic, oil, lemon zest and juice, and cheese. Serve, topped with more cheese.

CHICKEN CON BROCCOLI (OLIVE GARDEN STYLE)

Steps:

• First, cook the Broccoli.
• In a medium saucepan, cook the chicken in the olive oil, letting each side brown.
• Leave remaining oil drippings in pan, setting the chicken aside for now.
• In salted walter, boil the pasta, not quite all the way, (it will be simmered later).
• Drain the pasta, and place it back into pot.
• In the remaining olive oil from chicken, over medium, brown the garlic.
• When caremelized, add the heavy cream & cornstarch and stir well.
• Stir once in a while, allowing the sauce to thicken.
• When prepared, add the sauce to the pasta combining fettuccini pasta.
• Chop the chicken into cubes, toss in into pasta, add broccoi.
• Combine well, add in salt and pepper and the cheese.
• Enjoy!
• Remember, this is 4 servings, you may double.