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 it 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.

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.

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

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

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