Zesty Parsley Lemon Chicken Pasta
Chicken and pasta tossed in a zesty lemon-herb sauce.
Servings: 4
Ingredients
- 2 Chicken breast halves 1 lb
- 1 lb Thin spaghetti pasta
- 1½ cups Flat-leaf parsley chopped
- 1 clove Garlic minced
- 2 tsp Dried oregano or 2 Tbsp Fresh oregano
- ½ tsp Red pepper flakes
- ½ Lemon more for garnish
- ½ cup Extra virgin olive oil
- 1½ tsp Salt
- ¾ tsp Pepper
Instructions
- Season chicken breast halves with ½ tsp salt and ¼ tsp pepper.
- To grill the chicken: place the chicken breast on a ~450º F preheated grill and cook for 10 minutes on each side. Fully cooked chicken will have an internal temperature of 170° F. Allow chicken to rest for 5 minutes.~OR~To pan-cook the chicken: slice the chicken breast halves half-way across to make them thinner. Preheat the lightly greased pan on medium heat and cook the chicken for 12 minutes on each side, until golden brown.
- Cut the cooked chicken into bite-sized pieces.
- Bring 1 gallon of water to a boil in a large pot. Add salt. Cook the pasta according to the package instructions. Drain and add the noodles back into the pot.
- Make the lemon-herb sauce by mixing extra virgin olive oil, chopped parsley, minced garlic, oregano, red pepper flakes, 1 tsp salt, and ½ tsp pepper. Then add the zest and juice of half a lemon.
- Add the chicken and lemon-herb sauce to the pasta and gently toss to mix. Garnish with lemon slices and parsley, if desired.