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Creamy Lemon Chicken Pasta

Brian Jones
  • 40 minutes
  • Serves 2

INGREDIENTS

350 g

Chicken Thighs (Boneless skin on)

1 tbsp

Cooking Oil

3 cloves

Garlic (Left whole)

10 g

Chives

35 g

Capers (Cut up if using extra large like me)

35 milliliters

Lemon Juice (That's roughly the juice of one lemon)

3

Fillets Anchovy

150 g

Pasta (Something like penne or tortiglioni is perfect)

150 milliliters

Cream

Salt (To taste)

Pepper (To taste)