Orchid, here's one for your lemon-loving guy: Angel Hair Pasta in Lemon Butter Sauce

S

shaun-in-to

Well-known member
This is simple, warm, comforting, tasty. Great as one of those "We're not that hungry but we do want something and we don't want to go to a lot of trouble" dinners (aka "That was a wild party and we drank a titch too much and they didn't have nearly enough food and it's late and we're starving"). Everything's usually on hand here except the chives, which aren't essential anyway.

I don't know where I got the recipe.

Angel Hair Pasta in Lemon Butter Sauce

Serves 2

1/4 cup butter

4 oz. angel hair pasta

2 cups chicken stock

1/4 cup lemon juice

1 tsp lemon zest

2 Tbsp snipped chives

Pepper

Grated Parmesan

Crack up pasta into roughly 2-inch pieces. Melt butter in a large saucepan until it's frothy, then toss pasta into butter, thoroughly coating. Stir in the stock. Cover and cook on medium-low for 15 to 30 minutes, until almost all the stock is absorbed and pasta is cooked. (Don't let it get too dry.)

Stir in lemon juice, zest, chives and pepper. Serve topped with Parmesan.

 
Thank you Shaun and love your reasoning for making it. LOL Sounds

delicious and because of where I live I even have the chives year long outside my door. Thanks!

 
Here's another one orchid. Rec: Chicken with Lemon Sauce

Sandy/PA: REC: Chicken with Lemon Sauce. I used skinless thighs for this deeelicious, easy to make, and inexpensive dinner (m)

Sandy/PA: REC: Chicken with Lemon Sauce. I used skinless thighs for this deeelicious, easy to make, and inexpensive dinner (m)
Posted: Sep 21, 2005 12:36 PM

My notes: Im enjoying a micro waved leftover of this right now for lunch. I was able to fit seven large skinless thighs in my 13 x 9 inch baking dish. I used canola oil and one tsp. of dried tarragon. I had to use two lemons to make the 1/4
cup of juice. I served this with my favorite Uncle Bens Long Grain & Wild Rice (Original Recipe) and jarred Belgian Carrots warmed with a bit of butter and parsley.

From The Relaxed Hostess A Cookbook for Many Occasions by Ann Seranne Dog Museum of America

Chicken with Lemon Sauce Serves 4. Serve with Scalloped Potatoes au Gratin and Sautied Red Peppers. 4 servings

chicken: wings with breasts or legs and thighs.
2 tbs. cooking oil
Yellow rind, thinly sliced, and juice of 1 lemon (1/4 cup)
1-inch chunk fresh ginger root, shredded
1 large clove garlic, minced
1/2 tsp. coarsely cracked pepper
1 tsp. crumbled tarragon or oregano
1/2 tsp. salt

1. Wash chicken, discard wing tips, and set aside on paper towels to dry.

2. Pour oil in 13 x 9-inch oven-to- table baking dish and place over low heat. Roll the chicken parts in the oil and arrange them skin side up in the pan.

3. Sprinkle lemon rind and juice, ginger, garlic, pepper, herb, and salt over the chicken. Cover with foil and refrigerate until about 1 hour before cooking.

4. To cook, preheat oven to 4250 F. Remove foil from chicken and bake in the hot oven for 25 minutes. Turn each piece of chicken and bake for 25 to 30 minutes longer, or until most of the liquid in the pan has evaporated. Spoon any juices over the chicken and serve from the baking dish.

 
Gosh, thanks Sandy. Both of these recipes look so good and easy. And boy, do I need easy! Thanks

 
Can I first say wow. what a wonderful recipe...

I of course decorated it with the roasted tomatoes. And I had a rich chicken stock with roasted garlic from the weekend that I used. On top was a mound of freshly grated pecorino romano and the roasted tomatoes, decorated with a fresh confetti of purple and Italian basil.

It was sublime.

 
Well, I'm over a century old and never knew you didn't have to boil pasta. Goes to show you're never

too old to use double negatives.

 
This recipe looks so good. Years ago I had a recipe for spaghetti with ground beef and tomato sauce

with green peppers, onions, seasonings that cooked the pasta in the sauce. My brother and sister loved it and always requested I make it. I currently have a recipe for angel hair with clam sauce and broccoli where the pasta is cooked in the sauce. DH loves this one, but it always tastes starchy to me.

* Exported for MasterCook 4 by Living Cookbook *

Pasta with Broccoli & Clams

Recipe By :
Serving Size : 4 Preparation Time: 0:15
Categories : Main Dish Pasta
Shellfish Vegetable
Vegetable


Amount Measure Ingredient -- Preparation Method

2 6 1/2-oz cans chopped clams
1 8-oz bottle clam juice
2 cups water
2 tsp chopped garlic
1/2 tsp dried oregano
1/8 tsp crushed red-pepper flakes
4 cups small broccoli flowerets (1/2 pound),
-- frozen, thawed or fresh
8 oz angel hair pasta, broken in half
1 Tbs olive oil
1/3 cup grated Parmesan cheese

1. Drain clams over medium-size skillet; reserve clams. Add bottled clam
juice, water, garlic, oregano and pepper flakes to skillet. Bring to
boiling. Add broccoli; cook

2. minutes. Add pasta and oil; cook 3 minutes more, stirring occasionally.
Remove from heat.

3. Stir clams into skillet. Cover; let stand 5 minutes or until pasta is
tender. Stir mixture. Serve. Sprinkle with Parmesan.


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