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= 30 minutes or less
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Chicken Pasta with Lemon



Serves 6

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 meyer 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
  • 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

    Serve with a simple green salad

    Questions about this recipe?

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