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.

Chicken Lemon 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.

Chicken Lemon Pasta 1.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.

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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