Sous Vide Lemon Chicken Breasts Over Pasta Recipe | Sip Bite Go
Here’s a tasty sous vide dinner idea with chicken. This Italian-inspired sous vide lemon chicken breasts over pasta dish has all the flavors. Tender chicken sous vide cooks with slices of lemons and is finished with a light pasta sauce with capers and shallots. So tasty!
Preheat sous vide machine to 140 ºF. While the sous vide bath preheats, season chicken breasts with salt, pepper, garlic and paprika.
Add seasoned sous vide chicken to a vacuum sealed bag. Add a lemon wedges to the top of the chicken tenders and vacuum seal ingredients.
Cook the sous vide chicken at a time of 60 minutes for fresh chicken. Add 60 minutes if cooking chicken from frozen. When done, remove the chicken from the hot water and shock the bag in an ice bath for two minutes. Remove chicken from the bag, set aside lemons, and pat the chicken dry.
Finish sous vide lemon chicken in a cast iron pan. Heat a cast iron skillet to medium-high and add ½ tablespoon of olive oil. Sear each side of the sous vide chicken (without lemons) for about 5 minutes on each side, until golden brown. During the last couple of minutes, add the lemons to the cast iron pan to brown each side. Once done, remove sous vide chicken and lemons from heat.
Boil pasta and prepare the sauce during the final half hour of the sous vide chicken cook time or while the chicken is searing in the pan. Cook pasta according to directions on the package, strain and set aside.
Make the sauce. Add 1 tbsp butter to the pot the pasta was cooking in, set on medium heat. Add sliced shallots and cook for 3-5 minutes, stirring regularly, until onions become translucent. Add garlic and cook, stirring regularly for 1 minute, until garlic becomes translucent. Add olive oil and capers. Add 1 tbsp butter and stir for 2-3 minutes until ingredients become lightly pan fried. Add boiled pasta and turn off the heat. Add remaining butter, and toss pasta in butter until coated.
Plate family style over the bowl of pasta with sliced lemons, parmesan cheese, and a sprinkle of fresh parsley.
Store cooked sous vide chicken for a few days in an airtight container for up to one week.
For a perfect cast iron sear finish, use a medium-high heat.
If you keep the lemon on the chicken while the chicken sears, it will burn. Remove lemon from chicken before searing, but add the slices to the cast iron pan for a few minutes while the sous vide chicken finishes cooking. Adding lemon to the final dish for color and flavor.
Pair this sous vide lemon chicken pasta with a medium-bodied Chardonnay.