Lemon Butter Chicken on Stelline Pasta
This recipe features my trick for eating pasta without having to blend it. I’m on a minced and moist diet so most pasta, like spaghetti needs to be blended. I generally find pasta tends to become pasty when blended and I prefer not to eat paste. In order to satisfy my pasta cravings, I simply substitute whatever the usual pasta is for Stelline or Risoni pasta. With the inspiration of this recipe from Genius Kitchen, I came up with Lemon Butter Chicken on Stelline Pasta.
For this recipe, I chose to use chicken thighs instead of breasts. I prefer thighs with the bone in because they are more moist than the breast. On top of that, I just prefer the taste of dark meat. This probably goes without saying, but the only downside to using the thighs is that you have to be careful not to blend the bones.
- 12 chicken thighs
- 6 tbsp Dijon mustard
- 1 cup Italian seasoned bread crumbs
- ½ cup butter
- 1 tbsp lemon rind, finely grated
- the juice of one large lemon
- 1 tsp salt
- black pepper to taste
- 6 cups stelline pasta
- Preheat oven to 375°F.
- Brush Dijon mustard liberally on both sides of chicken and coat in bread crumbs.
- Place in 13 X 9 baking dish.
- In small sauce pan, melt butter over low heat and stir in lemon juice, finely grated lemon rind, salt and pepper.
- Pour over chicken breasts in pan.
- Bake uncovered for 45 minutes, basting with pan drippings every 15 minutes.
- About 10 minutes before chicken is done, cook pasta according to package directions.
- Drain and keep warm.
- When chicken is done, transfer thighs to platter and scrape the lemon butter sauce and crunchy browned butter bits from the pan and toss with the cooked, drained pasta.
- Carefully remove the bones from the thighs and blend to your desired consistency.
- Serve pasta in a bowl, top with chicken and drizzle with reserved lemon butter sauce.
Did you try this Lemon Butter Chicken on Stelline Pasta? Please let me know how it turned out in the comments below! I love to hear your feedback and will use it to make new recipes and improving this site. Bon appetite!