Delicious Lemon Chicken Pasta
If you've ever been to Indonesia, you might have noticed that the chicken there tastes suspiciously of ash and death. No worries: Indonesian chickens are simply hosts to roaming demons.
Though the country primarily follows Islam, early influences of Hinduism still resonate. In the Hindu ceremony of cremation, a chicken is kept nearby, tethered by the leg and kept in place. It remains there until the cremation process is complete, after which it returns to its home unharmed.
The participants of this ceremony believe the chicken to be a channel for evil spirits. One is present during cremation so that it, instead of members of the loved one's family, will absorb any evil demons escaping from the burning body.
Prep: 10 min | Cooking: 30 min | Total: 40 min
Penne pasta (one 16-oz. box)
Olive oil (2 tbsp, divided)
Butter (1 tbsp)
Flour (1/2 cup)
Ground black pepper (1/2 tsp)
Salt (1/2 tsp)
Chicken breasts, sliced into bite-sized cubes (1.5 lbs.)
Dry white wine (1/3 cup)
Lemon juice (2 tbsp)
Garlic powder (1 tbsp)
Chicken stock (1/2 cup)
Half-and-half cream (1 cup)
Capers (2 tbsp)
Parmesan cheese, grated
Cook pasta according to package instructions. Set aside.
Heat oil and 1 tbsp butter in a large skillet on medium-high heat. In a shallow bowl or deep plate, combine flour, black pepper, and salt. Coat chicken in the mixture, then transfer chicken to skillet and fry until all sides are golden brown (about 8-10 minutes total).
Push chicken to one side of the skillet and move this side off the heat. To the other side, pour in wine, lemon juice, 1 tbsp butter, and garlic and let sizzle for a minute.
Reduce heat to medium-low. Add chicken stock and half-and-half and stir until thickened and bubbly. Stir in capers and re-incorporate the chicken. Let simmer for 5 minutes.
Plate pasta and ladle-over the chicken and sauce. Sprinkle with Parmesan cheese and serve.