Description
A bright, flavorful pasta dish featuring crispy parmesan-crusted chicken over tender spaghetti tossed with peppery arugula, fresh lemon, and savory prosciutto.
Ingredients
For Chicken:
- 1 lb chicken breasts, sliced thin
- 1/2 cup all-purpose flour
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 1/2 cup grated parmesan
- 2 tbsp olive oil
- Salt and pepper to taste
For Pasta:
- 8 oz spaghetti
- 3 tbsp unsalted butter
- 2 garlic cloves, minced
- 1 lemon, zested and juiced
- 1/4 cup grated parmesan
- 4 slices prosciutto, torn
- 2 handfuls baby arugula
- Salt to taste
Instructions
- Pound chicken to 1/4 inch thickness and season with salt and pepper
- Set up breading station with flour mixture, eggs, and panko-parmesan mixture
- Bread chicken cutlets and cook in olive oil for 3 minutes per side until golden
- Cook pasta according to package directions, reserving pasta water
- Melt butter in large skillet, add garlic and lemon zest
- Toss pasta with butter mixture and pasta water
- Add lemon juice, parmesan, prosciutto, and arugula
- Serve immediately topped with sliced chicken
Notes
- Reserve pasta water for silky sauce consistency
- Don’t overcook arugula – it should just wilt
- Chicken can be kept warm in 200°F oven while preparing pasta
- Store leftovers separately in refrigerator up to 3 days
- Prep Time: 15 minutes
- Cook Time: 15 minutes