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.
Servings 2 servings
Calories 757kcal
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.