Pasta and Chicken with Lemon Sauce

For the main dish of my birthday party dinner, I put together a simple pasta dish with pieces of chicken and a light lemon sauce. Butter, lemon zest, and lemon juice comprised the simple sauce which was tossed with chicken and then some ziti. Just before serving, I added some freshly-grated parmigiano (yay for my new Magic Bullet!). Despite preparing a total of two pounds of pasta, there were very little left-overs.

Pasta and Chicken with Lemon Sauce: Mixing the SaucePasta and Chicken with Lemon Sauce: Ready for PastaPasta and Chicken with Lemon Sauce: CompleteThe following recipe is what I used to make a huge bowl of this dish, so halve it for a normal-sized dinner that will serve 5.

1 lemon, zested and juiced
12 tbsp unsalted butter
2 cooked chicken breasts, cut or torn into pieces
2 lbs of pasta (Long shapes are best–I used ziti because that’s what was on sale, heh ;P)
1 c freshly grated Parmigiano-Reggiano, plus more to serve

Bring 8 quarts of water to a bowl in a stock pot or other large pan.

In a sauté pan, heat the lemon zest, juice, and butter until the butter is melted and the mixture is uniform. Toss in the pieces of chicken and mix to coat. Set aside in a large warm bowl.

Cook the pasta according to the package directions. Drain and toss with the lemon sauce and chicken. Add the grated parmigiano, toss lightly. Serve with more parmigiano and salt and pepper, if desired.

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