June 7, 2015
This is my go to pasta for a weeknight dish because it is fast, fresh and satisfying. Feel free to choose a nutritionally-wise type of pasta like whole wheat or spelt to make this supper a healthier one.
Lemon Chicken Pasta
2015-06-07 08:13:36
Serves 4
Prep Time
30 min
Cook Time
45 min
Total Time
1 hr 15 min
For the chicken
- 2 boneless, skinless chicken breasts
- 1 lemon, juiced
- 2 tablespoons Italian seasoning
- 1/4 cup olive oil
- 2 cloves of garlic smashed
- Salt and pepper to taste
For the pasta
- 1 package dry spaghetti
- 2 tablespoons olive oil
- 2 cloves of garlic minced
- 2 shallots, minced
- 1/2 cup white wine
- 1 lemon, juice and zest
- 1/2 cup parmesan
- 1/4 cup parsley, roughly chopped
Instructions
- Preheat oven to 350 F.
- For the chicken, combine all of the ingredients in a baking dish, and season the chicken liberally with salt and pepper. Make sure the chicken is coated evenly with the ingredients so it can absorb all of the flavour. Wrap tightly with saran wrap and refrigerate. Leave to marinade for at least 30 minutes.
- Take the chicken out of the fridge and remove the saran wrap and place in the oven. Roast the chicken for 35-45 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165 F. Leave to rest for a minute, then slice into bite size pieces.
- Meanwhile, bring a large pot of salted water to a boil. Cook the pasta following the packages instructions or until it is al dente. Save pasta water for the sauce.
- When the chicken is almost cooked, it is time to begin your sauce. In a large saute pan, heat the olive oil over medium high heat. Add the shallots and garlic and saute for a minute or two. Season with a pinch of salt and pepper. Add the white wine and lemon juice to the pan and scrape the bottom of the pan, making sure to get all of the brown bits.
- Add the cooked pasta, chicken slices, parmesan, zest, and parsley to the pan and coat the pasta with the sauce and other ingredients until it is all combined. If there is not enough liquid, add some left over pasta water to the pan, a 1/4 cup at a time. Season with salt and pepper. Serve and enjoy!
Notes
- These days, chicken breasts come in a crazy range of sizes, so it is important to keep an eye on your chicken because it may require more or less cooking time.
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