Lemony Chicken Tagliatelle

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Servings: 4
Prep Time: 5 MINS
Cook Time: 15 MINS

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RANGER® Free Range Boneless Skinless Chicken Breast Tenders

Step ONE

Pre-heat large pan over high heat. On a separate burner, place a pot of salted water over high heat and bring to a boil.

Step TWO

Season the chicken with salt and pepper. Drizzle the pan with oil and add the chicken to the pan. Then add the tagliatelle to the boiling water, cook pasta to desired texture.

Step THREE

Flip the tenders once browned on one side. Zest and juice the lemon into the pan and add the chopped garlic. Deglaze with white wine and simmer 2-3 minutes. Then add the cream, parmesan, and butter to the pan and simmer.

Step FOUR

Reserve 1/2 cup pasta water and drain the pasta. Add a 1/4 cup pasta water to the sauce, or more, to thin it out.

Step FIVE

Plate pasta with chicken tenders and sauce on top.

1 pack	RANGER® Free Range Boneless Skinless Chicken Breast Tenders
1 tsp.	oil
1	lemon, juiced and zested
3 cloves	garlic, chopped
1/2 cup	white wine
1 cup	heavy cream
2 tbsp.	butter
1/2 cup	parmesan cheese, grated
1 lb.	Tagliatelle pasta
	salt and pepper to taste

Step 1

Pre-heat large pan over high heat. On a separate burner, place a pot of salted water over high heat and bring to a boil.

Step 2

Season the chicken with salt and pepper. Drizzle the pan with oil and add the chicken to the pan. Then add the tagliatelle to the boiling water, cook pasta to desired texture.

Step 3

Step 4

Reserve 1/2 cup pasta water and drain the pasta. Add a 1/4 cup pasta water to the sauce, or more, to thin it out.

Step 5

Plate pasta with chicken tenders and sauce on top.