When I visited the Carrot Seed Kitchen Co. a few weeks ago, I not only picked up my new ice cream container, but I bought some pasta too. Local pasta, no less, from Artisan Italian. And with it, I made this delicious Chicken in Lemon Cream.
Artisan Italian is based in Alcester, South Dakota, and they not only have a store (Dakota Earth), but they sell their pastas at many of the farmers markets in southeastern South Dakota. Now, the pastas are available here in Brookings, too!
As for this pasta…It’s good. Really good. So good, the bambino actually inhaled it AND asked for seconds! And kept telling me (while I was taking the pictures for this post) that I really needed to try it and that it was awesome.
2 boneless, skinless chicken breasts, cut into 1-inch cubes
1 tsp. Herbs de Provence
1/2 tsp. salt
1 C chicken stock
2 C heavy cream
zest of 1 lemon
Pinch of cayenne pepper
1/4 C chopped flat-leaf parsley
1 Tbsp. lemon juice
Bring a large pot of water to a boil.
Meanwhile, heat the oil in a large, heavy skillet over medium-high heat. Season the cubed chicken with herbs de Provence, salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off excess oil from pan. Add the chicken stock to the pan and cook over medium-high heat, scraping up any bits with a wooden spoon. Add the cream, lemon zest, and cayenne. Reduce the heat to medium-low and simmer for 10 minutes.
Cook pasta according to package directions. Drain.
Thoroughly combine the pasta, sauce, chicken, 1/2 tsp. salt, 1/4 tsp. pepper, chopped parsley, and lemon juice. Toss to coat the pasta and chicken with the sauce and serve.