FIDEOS CON POLLO Y LIMON (FIDEOS WITH CHICKEN AND LEMON)
¼ cup olive oil
3 tablespoons fresh lemon juice
1 tablespoon lemon zest
½ teaspoon salt
1 pound chicken breast, cut across the grain into thin slices and then sliced into bite size pieces (about 2-3”)
¼ cup olive oil
1 large onion, chopped
8 garlic cloves, chopped
8 ounces dry angel hair pasta, broken into 2-3” pieces
2 ½ cups chicken stock
½ teaspoon black pepper
¼ cup fresh parsley, chopped
Combine ¼ cup of the olive oil, lemon juice, zest, Italian seasoning, salt, and pepper in a ziplock bag. Add the chicken and massage to coat of the chicken in the marinade. Let marinade at least one hour or up to overnight.
Heat 2 tablespoons of the olive oil in a large non-stick skillet, over medium high heat. Add the chicken and all of the marinade to the hot skillet and cook, stirring, until the chicken is just cooked through, about 3-4 minutes. Remove to a plate and tent with foil.
To the pan drippings, add the remaining 2 tablespoons olive oil and cook the onion and garlic until soft and fragrant, about 2 minutes. Add the broken pasta to the pan and cook, stirring frequently, for 6-8 minutes until the pasta is toasted and caramel brown in color. Gradually add the chicken stock, ½ cup at a time, waiting until the liquid is absorbed before adding more. The pasta will have an al dente, but creamy texture once all of the liquid is added. Keep cooking for 2 more minutes, still stirring and allowing for some toasty edges.
Add the chicken back into the pan along with the black pepper and toss to coat.
Serve hot in bowls garnished with more parsley and lemon wedges on the side.