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Chicken Pasta with Lemon

What you need

  1. 1 lb. organic chicken; boneless, skinless breast tenders or thigh meat
  2. 1/2 lb. barilla plus rotini pasta
  3. White wine
  4. 1 cup vegetable or chicken broth
  5. 2 fresh home grown lemons
  6. 2 cloves garlic, minced
  7. 1/4 cup chopped sun-dried tomatoes - in oil or reconstituted, drained
  8. 1/2 cup basil julienne
  9. Olive Oil
  10. 1/2 cup grated parmesan or romano cheese
  11. Salt & Pepper to taste

How to make it

  1. Cook pasta to al denté and set aside
  2. Cut chicken into bite sized pieces
  3. Heat a heavy skillet to medium high
  4. Add olive oil and brown chicken pieces on all sides
  5. Add garlic and zest from one lemon
  6. Add a couple of splashes of white wine and broth
  7. Add sun-dried tomatoes and pasta
  8. Cook until chicken is cooked through and broth is mostly absorbed
  9. Turn off heat and add basil and cheese and juice one lemon
  10. Taste and add additional lemon juice, salt & pepper if desired

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