Lemon Chicken Pasta with Parsley
Lemon Chicken Pasta with Parsley
Ingredients
- 1 cup (250 ml) lightly packed flatleaf parsley, chopped
- 6 tablespoons (90 ml) olive oil
- Grated zest of 1 lemon
- 3 tablespoons (45 ml) lemon juice
- 1 clove garlic, finely chopped
- 3/4 lb (375 g) spaghetti or other pasta
- 2 skinless and boneless chicken breast halves, cut into thin strips
- 1/2 cup (125 ml) grated ParmigianoReggiano cheese
- Salt and pepper
Instructions
- In a bowl, combine the parsley, 60 ml ( cup) of olive oil, lemon zest and juice, and garlic. Season with salt and pepper. Set aside.
- In a large pot of salted boiling water, cook the pasta until al dente. Drain. Set aside.
- 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 Parmesan. Serve with a salad.
Lemon Chicken Pasta with Parsley