Chicken Pasta with Lemon Recipe

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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?

Lunch & Luncheon Recipes

Chicken Pasta with Lemon