Creamy Lemon Garlic Chicken

We are back home now and in between unpacking and cleaning up last night I remembered we needed to have dinner. I had been looking at pictures of our trip to Italy and was reminded of a fabulous dish we had while we were there, this was my attempt to recreate it! It was the perfect fresh meal I was craving and was whipped up in under 20 minutes!Β 

And now for a little reminiscing…

Venice


Capri

Trevi

Venice

Ingredients:

  • 2 boneless chicken breast halves or about 1 pound thinly sliced boneless chicken breasts
  • 2 large leeks
  • 1 teaspoon of wholegrain mustard
  • 1 teaspoon of dijon mustard
  • 1 tablespoon of basil pesto
  • 1/2 red bell pepper, very thinly sliced to serve
  • handful of baby tomatoes, sliced in half to serve
  • juice of half a lemon
  • 6 cloves of garlic peeledΒ 
  • 6 tablespoons of cream cheese or 1/2 cup of heavy cream
  • fresh parsley to serve
  • feta cheese to serve
  • 1 teaspoon of olive oil

Preparation:

  • Heat 1 teaspoon of olive oil in a large frying pan and fry the chicken until cooked through and browned. Remove from the pan and set aside.
  • Fry the leeks and garlic until fragrant and softened (about 10 minutes).
  • Add the cream cheese, mustards, and lemon juice and allow to simmer and reduce for 3 minutes.
  • Place the chicken back into the sauce.
  • Serve chicken and sauce over angel hair pasta and top with parsley, tomatoes, red pepper, feta and if you are CWM: tabasco.

Serves 2.Β Creamy Garlic Lemon Chicken Pasta

 

Kirsten xo Heart

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3 thoughts on “Creamy Lemon Garlic Chicken

  1. I know the first thing I’m making once this healthy eating hell is over (attempting to lose copious amounts of baby weight).
    This is totally my dream dish and the picture honestly made my tummy growl with furious jealousy. x

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