Limone al Pollo
Sep 14
2 min read
A bright, comforting weeknight pasta built around Casa Trio No. 01 Limone. Golden chicken, silky lemon-herb sauce, Parmigiano and crispy sage make it feel rich without losing Limone’s freshness,
Serves 4
Ingredients
1 jar (250 mL) Casa Trio No. 01 Limone
450 g bronze-cut tagliatelle or fettuccine
2 large boneless, skinless chicken breasts (about 450–500 g total)
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
½ tsp fine sea salt, plus more for pasta water
¼ tsp freshly ground black pepper
1 tsp fresh lemon thyme leaves, finely chopped
50 g Parmigiano Reggiano, finely grated, plus more to serve
60 mL heavy cream (optional, but excellent here)
160–240 mL reserved pasta water
8–10 fresh sage leaves
Fresh parsley or basil, for finishing
Fresh lemon zest, optional
1. Prepare the chicken
Slice each chicken breast horizontally to create thinner, even pieces.
Pat dry and season with the salt, black pepper and lemon thyme.
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until deeply golden on both sides and cooked through, approximately 3–5 minutes per side, depending on thickness.
Transfer to a plate and rest for 5 minutes, then slice across the grain.
2. Make the crispy sage
Reduce the skillet to medium heat and add the butter.
Once melted, add the sage leaves and cook for approximately 30–60 seconds, until crisp and fragrant.
Remove the sage and set aside.
Leave the sage-infused butter in the pan.
3. Cook the pasta
Bring a large pot of generously salted water to a boil.
Cook the tagliatelle until just al dente.
Before draining, reserve at least 1 cup / 240 mL pasta water.
4. Build the Limone sauce
Reduce the skillet to medium-low.
Add the entire 250 mL jar of Limone and warm gently.
If using cream, stir in 60 mL heavy cream.
Add approximately 100 mL pasta water and stir until smooth.
5. Finish the pasta
Add the drained tagliatelle directly to the skillet.
Sprinkle in the 50 g Parmigiano Reggiano and toss vigorously.
Continue adding pasta water a splash at a time until the sauce becomes silky, glossy and clings to every strand. You’ll typically use about 160–240 mL total, depending on the pasta.
Fold in most of the sliced chicken, reserving a few pieces for presentation.
6. Serve
Divide among four warm bowls.
Top with:
remaining sliced chicken
crispy sage
extra Parmigiano
fresh parsley or basil
a little fresh lemon zest, if desired
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