Lemon Chicken Pasta with Parsley
Powered by 
- Level
- very easy
- Prep Time
- 25 mins
- Total Time
- 1 h 15 m
- Serves
- 6 - 8
Ingredients
- 1 cup
- lightly packed flatleaf parsley, chopped
- 250 ml
- 6 tbsp
- olive oil
- 90 ml
- 1
- lemon zest
- 3 tbsp
- lemon juice
- 45 ml
- 1
- garlic clove, finely chopped
- 3/4 lb
- spaghetti or other pasta
- 375 g
- 2
- skinless and boneless chicken breast halves, cut into thin strips
- 1/2 cup
- grated Parmigiano Reggiano cheese
- 125 ml
- salt and pepper, to taste
Directions
Step 1
In a bowl, combine the parsley, 60 ml (1 cup) of olive oil, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.
Step 2
In a large pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.
Step 3
In the same pot or in a skillet, brown the chicken in the remaining oil. Season with salt and pepper. Add half the parsley oil and cook for 1 minute to coat the chicken. Add the pasta and the remaining parsley oil. Toss well and heat through. Adjust the seasoning. Sprinkle with the Parmigiano Reggiano cheese. Serve with a salad.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
