There is a possibility that I have already posted this recipe here. But you know what, I bet you don’t remember. And really, after the week I had at work last week, I simply do not have it in me to go check. So, if by some chance you really do remember, please grant me this indulgence, it’s a new pic anyway. And really this recipe is perfect because no matter how tired or stressed you are, this is super easy to put together, provided you have some cooked chicken.
I, of course, had some leftover spatchcocked chicken (I’m not that tired, that I couldn’t remember a spatchcocked chicken mention). You can cook your own, or better yet, just grab a rotisserie chicken from the grocery store. This goes together in a snap, it’s even better the next day, what more could you ask for? It comes from Off The Shelf: Cooking From the Pantryby Donna Hay.
Lemon Chicken Pasta
14 oz spaghetti or linguini
3 tablespoons olive oil
3 tablespoons capers
2 cloves garlic, minced
2 small red chilies, seeded and chopped
3 cooked chicken breasts, 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
Cook pasta per directions and drain.
While pasta is cooking, heat a large deep frying pan over high heat. Add oil, capers, garlic and the chillies and cook for about 1 minute. Add the chicken and the lemon zest, and cook, stirring, for about 4 minutes, or until the chicken is heated through. Add the pasta to the pan, along with the basil, lemon juice, and salt and pepper, toss to combine. Serve topped with parmesan.
This easy peasy pasta will be my entry for this week’s Presto Pasta Nights, hosted by it’s esteemed leader, Ruth at Once Upon a Feast.