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1
Cube chicken breasts and marinate in italian dressing, salt and lemon pepper for at least half an hour.
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2
The longer you marinate, the more flavorful the chicken.
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3
Start the pasta.
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4
Salt the water after it comes to a boil, right before adding the pasta.
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5
Cook pasta about 3/4 of the way.
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6
When done, reserve a cup or two of the water, then drain the pasta and return it to the hot pot.
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7
This will evaporate any residual water.
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8
Heat olive oil and butter in a skillet over medium heat.
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9
Add onions and garlic to skillet, and season with salt and pepper.
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10
Saute a minute or two.
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11
Add lemon zest.
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12
Add chicken and let it brown on all sides.
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13
Sprinkle in flour and whisk to combine.
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14
Deglaze pan with white wine and whisk to begin dissolving the flour.
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15
Whisk in stock.
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16
Add basil and corriander seed.
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17
Bring to boil and let thicken.
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18
Pour sauce over pasta, stir to coat well, and simmer over medium low heat to let the pasta absorb the sauce.
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19
If the sauce is too thick to coat the pasta with more to spare, add the reserved pasta water to thin it out a bit.
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20
You want the pasta to absorb some of the sauce as it finishes cooking all the way.
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21
To serve, squeeze lemon juice over pasta and sprinkle with parmesan.
