Lemony chicken and olive pasta recipe

0

  • Yield: 4 Servings
  • Total Time: 25 Minutes

Ingredients

  • ¾ pound gemelli or penne
  • 4 chicken cutlets (about ¾ pound total)
  • ¼ lemon, sliced, plus 1 tablespoon lemon zest and 1 tablespoon lemon juice
  • Kosher salt and black pepper
  • ⅓ cup chopped fresh flat-leaf parsley
  • ⅓ cup grated pecorino (about 1½ ounces)
  • ¼ cup pitted kalamata olives, sliced
  • 3 tablespoons olive oil
  • ½ clove garlic, finely chopped
How to Make It
  1. Cook the pasta according to the package directions; drain.
  2. Simmer the chicken, lemon, and ¼ teaspoon pepper in a large saucepan of salted water until cooked through, 4 to 5 minutes. Shred the chicken. Discard the lemon.
  3. Toss the parsley, pecorino, olives, oil, lemon zest, lemon juice, garlic, pasta, and shredded chicken. Season with ¾ teaspoon salt and ½ teaspoon pepper.
Share.

Leave A Reply

%d bloggers like this: