Lemon Chicken Pasta for Presto Pasta Nights!!

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Lemon Chicken Pasta

For some silly, strange reason I don’t cook much pasta in the summer. Pasta feels wintery to me. But since I am the host of Presto Pasta Nights this week, I can’t very well not make pasta, now can I?? I had some leftover cooked chicken in my fridge, and with that in mind, I decided to look in the indexes of my numerous cookbooks under pasta. It sounds more difficult than it was, since I found this recipe in the first book that I pulled off the shelf!

Lemon Chicken Pasta

Yep, the first book I pulled off was Donna Hay’s Off The Shelf: Cooking From the Pantry. I needed something really easy because I would be getting home late, and Ms. Hay never disappoints me. She constantly reminds me that with a little olive oil, a chili pepper or two, and some herbs, you can make dinner out of anything. This was very good. And I seriously had this on the table within 25 minutes of walking in the door.

Lemon Chicken Pasta
Serves 4

14 oz spaghetti or linguini
3 tablespoons olive oil
3 tablespoons salted capers, rinsed (I only had brined)
2 cloves garlic, sliced
2 small red chillies, seeded and chopped
3 cooked chicken breasts fillets, shredded
1 tablespoon grated lemon zest
3 tablespoons lemon juice
1 cup chopped fresh basil leaves
salt and pepper
1/2 cup grated parmesan cheese

Place the pasta in a pan of boiling, salted water, cook as per directions, and drain.

While the pasta is cooking, heat the oil over high, in a skillet large enough to hold the sauce and the pasta. Add the oil, capers, garlic and chillies and cook for 1 minutes. Add the chicken and the lemon zest, and cook until the chicken is warmed up, about 4 minutes. Add the pasta to the pan, with the lemon juice, basil, and salt and pepper. Toss to combine and top with the paremsan cheese before serving.

As I said above, this will be my entry for Presto Pasta Nights, hosted by yours truly! Send your entries to morefromscraps AT comcast DOT net. Oh, and the whole thing about pasta being wintery, forgetaboutit! This was perfect.

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  1. says

    I love the simplicity of this! I bet it would be great with some black olives added as well. Pasta is an everyday kind of dish to me – summer, winter, fall, spring.

  2. says

    As always, this is looking yummy, and something I would love to eat if I just leave off the chicken! Added bonus: I think I have everything on hand. Thanks!

  3. says

    We don’t eat much pasta in the summer either. There are just so many fresh veggies available that our summer meals are pretty light.

  4. says

    This IS tonight’s dinner! For me, it’s the tomatoey sauce that makes pasta seem like a winter dish. But this recipe screams summer…lemon & basil!

  5. says

    This is so good. Thanks for reminding me of it. Beginning August 5, I will be hosting Crock Pot Wednesdays at diningwithdebbie.blogspot.com. I hope you will join me. There will be prizes:)!!!

  6. says

    pasta is just perfect for the quick and simple dinner. this is a great little concoction, pam, and it’s beautifully-depicted!

  7. says

    What a lovely picture of a perfectly summery pasta dish! I wish I had saved the leftover chicken we had for lunch. Then I’d be making this right now.

  8. says

    This sounds delicious. And SUMMERY! I’m sorry I haven’t entered PPN…I’m working so much this week and haven’t had “free” time to cook up anything…argh. Using old stuff waiting in the wings!!

  9. says

    Honestly … that is so true. olive oil, peppers, some herbs and you can make nearly anything taste like you’ve been slaving in the kitchen for ages. I’m going to have to invest in this cook book!

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