Lemon, chicken, and basil pasta (Kopie)

Today I needed a fresh meal which would remind me of the kind I might make in the summer although it's plenty hearty enough for a blustery, windy, winter's day. The recipe is adapted from my new Donna Hay Cookbook "fast, fresh, simple." It's so delicious!!! This is certainly a dish that I'll make over and over again. It takes about 20 minutes once the chicken is thawed. It has lots of my favorite flavors; fresh basil, fresh lemon, and parmesan cheese. This dish is tasty enough to serve to company if you paired it with some delicious gluten free rolls and maybe a light salad.
Lemon, chicken, and basil pasta
1 pkg gluten free spaghetti noodles (my current favorite are by bionature)
4 T lemon juice
4 T olive oil
2/3 c finely grated parmesan cheese
2 chicken breasts that have been cooked in olive oil, lemon pepper, garlic, and minced onion; shredded
1/2 c shredded basil leaves
sea salt and cracked black pepper
Cook the pasta in a large saucepan of boiling salted water according to package directions.
Drain and return to the warm pan.
While the pasta is cooking, place the juice, oil, and parmesan in a bowl and whisk to combine.
Add to the pasta with the chicken, basil, salt, and pepper. Toss to combine.
Serve immediately, serves 4
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