Chicken Lemon pasta with summer vegetables
Chicken,  Main Course,  Pasta,  Recipes,  Vegetables

Chicken and Lemon Pasta with Summer Vegetables

Looking for a way to use up your summer harvest? For this Chicken and Lemon Pasta, you will spend more time prepping than cooking. Use store bought rotisserie chicken to make this a weeknight meal. MAKES 4 SERVINGS TOTAL TIME 35 MINUTES

Ideal Cooking Gadgets When Cooking Pasta

  COOK – pasta in a large pot of boiling salted water according to package directions.  Drain and reserve 1/2 cup of pasta water. You can use any type of your favorite pasta.  The recipe recommended campanelle, which I used, but I think a penne or bowtie would’ve been better. HEAT – butter in a large skillet over medium heat.  Add scallion whites and cook until softened, 1-2 minutes. Stir in garlic and cook until fragrant, 40 seconds. Ingredients for chicken lemon pastaADD – cream, lemon juice, and zest; simmer, stirring frequently, until slightly thickened, 3-4 minutes.  Add chicken and pepper and cook until heated through, 3-4 minutes;  season with salt. OFF HEAT – stir in cooked pasta, corn, zucchini, Parmesan, parsley and scallion greens, adding reserved pasta water to reach desired consistency; season with salt and pepper. Garnish with pine nuts if you desire.  

GET MY FREE COOKING WITH PASTA GUIDE BY CLICKING HERE

 

DRIED PASTA

 

INGREDIENTS for the Chicken and Lemon Pasta

  • 8 oz. dry pasta
  • 2 Tablespoons unsalted butter
  • 2 bunches scallions, thinly sliced, greens and whites separated
  • 1 Tablespoon minced garlic
  • 1 Cup heavy cream
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon minced lemon zest
  • 2 Cups shredded rotisserie chicken
  • 1 teaspoon black pepper
  • salt to taste
  • 2 1/4 Cups fresh sweet corn kernels (approx 3 ears)
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick (approx 2 cups)
  • 1/2 Cup grated Parmesan
  • 2 Tablespoons minced fresh parsley
  • Pine nuts to garnish
Per serving: 757 calories; 37 grams total fat; 157 mg cholesterol; 340 mg sodium; 67 grams carbohydrates; 6 grams fiber; 42 grams protein.
Recipe courtesy of Cuisine at Home Magazine
Yield: 4 servings

Chicken Lemon Pasta with Summer Vegetables

Chicken Lemon Pasta with Summer Vegetables

Looking for a way to use up your summer harvest? For this Chicken and Lemon Pasta, you will spend more time prepping than cooking. Use store bought rotisserie chicken to make this a weeknight meal.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 oz. dry pasta
  • 2 Tablespoons unsalted butter
  • 2 Tbsp bunches scallions, thinly sliced, greens and whites separated
  • 1 Tablespoon minced garlic
  • 1 Cup heavy cream
  • 3 Tablespoons fresh lemon juice
  • 1 Tablespoon minced lemon zest
  • 2 Cups shredded rotisserie chicken
  • 1 teaspoon black pepper
  • salt to taste
  • 2 1/4 Cups fresh sweet corn kernels, approx 3 ears
  • 1 medium zucchini, quartered lengthwise and sliced 1/4 inch thick (approx 2 cups)
  • 1/2 Cup grated Parmesan
  • 2 Tablespoons minced fresh parsley
  • Pine nuts to garnish

Instructions

  1. COOK - pasta in a large pot of boiling salted water according to package directions.  Drain and reserve 1/2 cup of pasta water.
  2. You can use any type of your favorite pasta.  The recipe recommended campanelle, which I used, but I think a penne or bowtie would've been better.
  3. HEAT - butter in a large skillet over medium heat.  Add scallion whites and cook until softened, 1-2 minutes. Stir in garlic and cook until fragrant, 40 seconds.
  4. ADD - cream, lemon juice, and zest; simmer, stirring frequently, until slightly thickened, 3-4 minutes.  Add chicken and pepper and cook until heated through, 3-4 minutes;  season with salt.
  5. OFF HEAT - stir in cooked pasta, corn, zucchini, Parmesan, parsley and scallion greens, adding reserved pasta water to reach desired consistency; season with salt and pepper. Garnish with pine nuts if you desire.
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