January Recipes

Lemon Cacio e Pepe with Blackened Chicken

Plate of Lemon Cacio e Pepe with Blackened Chicken Pasta
Hands On:
5 minutes
Total Time:
40 minutes
Serves:
4

Ingredients

  • 1 (16-oz.) pkg. Gustare Vita spaghetti
  • 2 (6 to 8 oz.) Hy-Vee True boneless, skinless chicken breasts, halved lengthwise
  • 8 tbsp Hy-Vee unsalted butter, divided
  • 2 tbsp salt-free blackened seasoning
  • 1 tsp kosher salt
  • 1 tsp lemon zest, plus additional for garnish
  • ½ cup Soirée grated Parmesan cheese, plus additional for garnish
  • ½ cup Asiago cheese, freshly grated
  • 2 cups baby arugla
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Preparation

1
Add pasta to a large pot of boiling salted water; return to boil. Cook for 10 to 12 minutes or until al dente. Drain; reserve 1 cup pasta water.
2
Pat chicken dry with paper towels. Melt 2 tablespoons butter in a small microwave-safe bowl. Stir in blackened seasoning and salt. Coat chicken pieces with butter mixture.
3
Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Cook chicken 15 to 18 minutes or until chicken reaches 165°, turning halfway through. Transfer to a cutting board. Loosely cover and let stand for 5 minutes. Wipe skillet clean.
4
Melt 2 tablespoons butter in same skillet over medium heat. Add 1 teaspoon lemon zest and juice and 2 teaspoons lemon-pepper. Cook and stir for 1 minute. Add reserved pasta water; bring to a simmer over medium heat. Add pasta and remaining 2 tablespoons butter. Remove from heat. Add ½ cup Parmesan and Asiago cheeses; toss to combine.
5
Cut chicken pieces crosswise on an angle into ¼-inch-thick slices; add chicken and arugula to pasta mixture. Toss to combine. Divide among four serving plates. Garnish with additional lemon zest, lemon-pepper seasoning, and grated Parmesan cheese, if desired.

Nutrition Facts

Serves: 4
Amount Per Serving
Calories:610
% Daily Value*
Total Fat: 12g 15%
Saturated Fat: 5g
Trans Fat: 0g
Cholesterol: 85mg 28%
Sodium: 1280mg 56%
Total Carbohydrate: 82g 30%
Dietary Fiber: 4g 14%
Sugars: 5g 10%
Protein: 42g 84%

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