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
Chicken Lemon Pasta with Summer Vegetables
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
- COOK - pasta in a large pot of boiling salted water according to package directions. Drain and reserve 1/2 cup of pasta water.
- 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, 30 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.