Lemon Chicken Pasta

I have definitely been on a chicken Francese kick, so when I saw this lightened dish from Taste of Home, I decided to give it a try.

Serves 4-6
4 boneless, skinless chicken breasts (6 oz each)
salt and pepper
1/2 cup all purpose flour
8 oz angel hair pasta
3 tbs olive oil, divided
1/4 cup peeled and thinly sliced garlic cloves (10-12 cloves)
1 cup white wine (or chicken broth)
2 tbs freshly squeezed lemon juice
1/2 cup grated Parmigiano-Reggiano cheese
1/3 cup fresh parsley, minced

Pound chicken breasts to 1/4 inch thickness. Sprinkle both sides with salt and pepper. Dredge in flour, shaking off excess.

Cook pasta according to package directions. Meanwhile, in a large skillet, heat 2 tbs olive oil over medium high heat. Add chicken and cook 2 -3 minutes on each side (until lightly browned). Remove and keep warm.

In same pan, heat remaining 1 tbs oil. Add garlic and cook, stirring, for about 1 minute, until lightly browned. Add wine to pan and increase heat to high. Cook, stirring to loosen browned bits, until reduced by half. Stir in lemon juice.

Drain pasta, reserving 1/2 cup of pasta water. Place pasta in large bowl. Add cheese, parsley and toss to combine. Add reserved pasta water as needed to moisten pasta.

Serve chicken over pasta.
N.I. per serving:  403 cal; 12g fat (3g sat); 35g carb; 2g fiber; 31g prot
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TASTE NOTES
Moist chicken over a garlicky-lemon pasta was a nice alternative to a heavily-sauced, buttery chicken Francese. It was certainly a reasonable weeknight alternative. My only complaint is that dividing 4 breasts into 6 servings seems ridiculous. Next time I'll get 6 four-ounce breasts instead.