Monday, September 28, 2009

Lemon Chicken Pasta

Lemon Chicken Pasta


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
Serves 4

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.

27 comments:

Barbara said...

The recipe is new to me...and looks fabulous. I love lemon in anything savory.

Anh said...

Another great mid-week meal!

Sandi @the WhistleStop Cafe said...

This looks perfect for dinner tonight!

Kim said...

Yum- lemony pasta with a little kick from the chilies. It sounds perfect to me.

Amy said...

I am never without leftover rotisserie chicken. It's practically a lifesaver in my house.

I'm having one of those weeks, too. Everyone is sick. But why is it that when 3 1/2 YO gets a cold, I end up bed-ridden and fetal?

I think after this Lemon Chicken pasta, I might be making some chicken soup.

tale of many cities said...

i can almost smell it!

Alisa - Frugal Foodie said...

Another mouth-watering dish as usual! I haven't had a pasta like this in years.

Natashya KitchenPuppies said...

Yum - my favourite kind of meal! I will have to get some Donna Hay books... and then blame you! ;-)

Joycee said...

This looks delicious! Love the lemon,basil and red pepper sauce. I do take the rotisserie chicken shortcut often but I'm going to thaw some chicken breast right now for this!

Marjie said...

y'know, you missed the spatchcock reference last week. You'll need to do it twice this week to make up for the omission. Or, just threaten your students with mayhem, or, worse yet, quiet time, so you can think! Ta da! Better week!

buffalodick said...

Whenever I use fruit with meat, it is usually in the marinade- seeing more of this lemon chicken match up.. I do use lemon pepper on many fish dishes...

5 Star Foodie said...

Lemony pasta sounds just perfect! Terrific recipe!

Grace said...

when i saw chicken in the title, i wondered if it would be spatchcocked. what a relief, and what a great dish. :)

Paula said...

Mmmm ... the whole thing sounds good, but I have to say the clincher for me was the capers and chilies. I've not tried the spatchcocked method yet. I must get my act together so I can have some lemon chix pasta!

Antoinette said...

Made it for dinner, sans chicken (don't eat it) and capers (didn't have them), with a serrano pepper substituted for red chilies -- very delicious! Thanks again!

BMA said...

I love pasta recipes. Hope this week is better for you at work.

Kate said...

Oh, this will hit the spot...tomorrow! I will stop on the way home for the chicken. Great quick and easy! Thank you!

noble pig said...

Oh this is nice, I love lemon and chicken and PASTA!!!!

Joanne said...

I think a recipe as classic as this one stands to be repeated! Sometimes you just want to eat something simple, that you know will make your tongue happy. I'm sorry that work has been stressful. Here's to a better week!

a good yarn said...

Post colonoscopy soul food.

Anonymous said...

You have posted this before. I only know because I've made it a dozen times since then!! I LOVE THIS! It's so simple and delicious.
Thanks for sharing. :)

Andrea said...

This one is new to me....love lemon flavoured chicken!! Can't wait to try it...thanks Pam!

Lydia (The Perfect Pantry) said...

I just noticed today that my basil is almost on its last legs, as is the rotisserie chicken in the fridge. What a perfect time to try this recipe, while I still have both, plus a lemon on the countertop.

Chris said...

Funny, I roasted a lemon pepper chicken tonight that was phenomenal but your pasta looks equally great!

Jim said...

I LOVE Lemon Chicken

Chef Fresco said...

Yum! I like the use of lemon.

Long dark hair, blue eyes said...

I made this last night and it was great! A big success. Of course I modified it slightly - I used baby spinach leaves and parsley instead of basil and left out the capers as I had none - but apart from that exactly the same. :)