lemon basil pasta with chicken

by tijuana, 06/12/2012

i have to admit, i am not a huge fan of lemon flavored food. but i wanted to branch past the limitations i seemed to be giving my taste buds and try something new. i know that lemon is a great pair with basil, so while brainstorming this recipe in walmart, i grabbed some fresh basil and a lemon. i knew i wanted to add some cream to the dish, but i forgot to buy some heavy cream at the store. oh well. anyway, while looking through the fridge, i saw the sour cream staring me in the face. it worked wonderfully! the sauce was delicious. i glanced over at the hubby at one point, and he was drinking the sauce with a spoon. i knew it was a hit. 🙂

total Time: 35 minutes
prep time: 15 minutes
cook time: 20 minutes
yield: 4 servings

ingredients:

instructions:

bring a large pot of water to a boil. cook the thin spaghetti according to the package directions. drain and set aside.
in a bowl, add the hot water and chicken bouillon cubes. allow the cubes to steep and dissolve into the water. set aside. (feel free to use 2 cups of chicken broth instead)
in a large pan, heat the canola oil over medium high heat. once hot, add the chicken cubes. season with salt/pepper to taste. allow the cubes to sear by not tossing them for a few minutes once they are in the pan. toss the cubes and saute until cooked through.
add in the garlic and onion. saute, until the onions are slightly tender.
sprinkle the flour over the mixture, and toss to coat. allow the flour taste to cook off by sauteing for a few more minutes.
slowly stir in the reserved chicken broth. scrape the bits of the chicken drippings off the bottom of the pan.
reduce the heat and stir in the sour cream.
taste and season accordingly. allow to simmer for a few minutes.
turn off the heat and squeeze in the lemon juice and basil.
serve over reserved spaghetti noodles.