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Chicken Pasta Primavera With Lemon
Crispy, Parmesan-coated chicken cutlets crown this creamy, lemony pasta primavera loaded with peas, asparagus, and green beans.
👥 4 Servings👤 Jesse Szewczyk📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●knife
- ●cutting board
- ●pot
- ●bowl
- ●whisk
📝 Preparation Steps
1
Holding a long knife parallel to cutting board and working one at a time, slice 2 large skinless, boneless chicken breasts (about 1½ lb. total), patted dry, in half, starting on a long side, to create 4 cutlets. Working one at a time, lightly pound cutlets between 2 sheets of plastic wrap with a meat mallet or small heavy skillet to an even ¼" thick. Season on both sides with kosher salt and freshly ground pepper.
large skinless, boneless chicken breasts (about 1½ lb. total),patted dry2Kosher salt, freshly ground pepper
2
Meanwhile, cook 8 oz. penne in a large pot of boiling salted water, stirring occasionally, until very al dente, about ⏱️ 1 minute less than package directions. Drain pasta, reserving 2 cups pasta cooking liquid.
. penne8 oz
3
Mix ½ cup (63 g) all-purpose flour and 2 oz. Parmesan, finely grated (about 1 cup), on a plate with your hands. Whisk 1 large egg in a shallow bowl just to blend. Working with 1 cutlet at a time, dredge in flour mixture, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in flour mixture again, pressing to adhere in a coarse layer.
. Parmesan, finely grated (about 2 cups), divided4 ozlarge egg1
4
Heat ¼ cup extra-virgin olive oil in a large high-sided skillet over medium. Working in 2 batches and adding more oil between batches if needed, cook cutlets, turning halfway through, until deep golden brown, 6–⏱️ 8 minutes. Transfer to a cutting board.
5
Cook 1 lb. asparagus, trimmed, cut into 1" pieces, and 8 oz. green beans, trimmed, cut into 1" pieces, in same skillet, stirring often, until tender, about ⏱️ 4 minutes. Add 6 garlic cloves, finely chopped; cook, stirring constantly, until fragrant, about ⏱️ 1 minute. Add 1 cup frozen peas, ¾ cup heavy cream, 4 Tbsp. unsalted butter, cut into pieces, 1 Tbsp. white miso, pasta, and remaining 2 oz. Parmesan, finely grated (about 1 cup). Cook, stirring and adding pasta cooking liquid as needed, until a thick, glossy sauce forms. Remove from heat and stir in zest and juice of 1 large lemon; season with salt and pepper.
. asparagus, trimmed, cut into 1" pieces1 lb. green beans, trimmed, cut into 1" pieces8 ozfrozen peas1 cup. unsalted butter, cut into pieces4 Tbsp. white miso1 Tbsp. Parmesan, finely grated (about 2 cups), divided4 ozZest and juice of 1 large lemon
6
Slice chicken and arrange on top of pasta; scatter thin strips of lemon zest over.
Thin strips of lemon zest (for serving)
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