Recipe inspired by @buzzfeedtasty
Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is warm, add the chicken breasts, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside, and cover to keep warm.
Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and ½ teaspoons pepper.
Cut the chicken into cubes, and mix into the pot of sauce for one minute.
Pour sauce with chicken over the pasta. Enjoy!
Ingredients
Directions
Season the chicken all over with 1½ teaspoons salt and 1 teaspoon pepper.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Once the oil is warm, add the chicken breasts, and cook for 4-5 minutes, until golden brown. Add more olive oil, if needed, and flip and cook on the other side for 4-5 minutes more, until golden brown. Remove from the pan, set aside, and cover to keep warm.
Fill a large pot with water and bring to a boil over high heat. Once at a rolling boil, generously salt the water then add the fettuccine. Cook according to the package instructions. Drain and return to the pot.
Meanwhile, heat the remaining 3 tablespoons of olive oil in a large pan over medium heat. Once the oil is hot, add the minced onion and garlic, season with a pinch of salt, and cook until the onion is translucent.
Stir in the flour and whisk for 3-4 minutes, until golden brown. Add the coconut milk and chicken stock. Bring up to a low boil and cook for about 1 minute, then reduce the heat to low-medium and cook, stirring frequently, until thickened, about 10 minutes. Stir in the lemon juice and season with the remaining 2 teaspoons salt and ½ teaspoons pepper.
Cut the chicken into cubes, and mix into the pot of sauce for one minute.
Pour sauce with chicken over the pasta. Enjoy!