Serious Eats: Recipes
Spaghetti al Limone with Poached Chicken
Notes: Chicken is sliced horizontally to even out the thickness of the breasts to ensure even cooking. To chiffonade basil, stack leaves and roll up lengthwise. Slice into thin strips.
About the author: Yvonne Ruperti is a food writer, recipe developer, former bakery owner, and author of The Complete Idiot's Guide To Easy Artisan Bread. You can also watch her culinary stylings on the America's Test Kitchen television show. She presently lives in Singapore working on her new baking cookbook, and as a recipe developer for HungryGoWhere Singapore. Check out her blog, shophousecook.com, or follow her on Twitter @yvonneruperti.
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