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Chicken Pasta with Lemon
What you need
- 1 lb. organic chicken; boneless, skinless breast tenders or thigh meat
- 1/2 lb. barilla plus rotini pasta
- White wine
- 1 cup vegetable or chicken broth
- 2 fresh home grown lemons
- 2 cloves garlic, minced
- 1/4 cup chopped sun-dried tomatoes - in oil or reconstituted, drained
- 1/2 cup basil julienne
- Olive Oil
- 1/2 cup grated parmesan or romano cheese
- Salt & Pepper to taste
How to make it
- Cook pasta to al denté and set aside
- Cut chicken into bite sized pieces
- Heat a heavy skillet to medium high
- Add olive oil and brown chicken pieces on all sides
- Add garlic and zest from one lemon
- Add a couple of splashes of white wine and broth
- Add sun-dried tomatoes and pasta
- Cook until chicken is cooked through and broth is mostly
absorbed
- Turn off heat and add basil and cheese and juice one lemon
- Taste and add additional lemon juice, salt & pepper if desired
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