Heels Kitchen | Red Bird Farms Weeknight Lemon Chicken Pasta
By Tracy Dixon on June 11, 2021
Weeknight meals are fast and healthy with this bright summery pasta that can be served hot, and is just as good cold for a quick meal throughout the week. – Tracy
Ingredients:
One package of your preferred pasta
One package of your preferred pasta
4-6 Red Bird Farms Boneless Skinless Chicken Breasts
Raw broccoli (or pea pods, asparagus, arugula)
Olive oil
2 lemons
2 garlic cloves
Parmesan cheese
Toasted walnuts
Basil (or parsley)
Directions:
In boiling salted water cook the pasta according to the package. Retain the water, but remove the pasta and put in a big mixing bowl. In the same boiling water, blanch your broccoli for about 1-2 minutes. Drain broccoli and add to warm pasta. Mix 3/4 cup of good olive oil, zest of one lemon, 1/4 lemon juice and 2 chopped garlic cloves. Pour over warm pasta and broccoli. Top with chopped toasted walnuts, fresh basil and lots and lots of good Parmesan 🤌🏼 Cheers!
In boiling salted water cook the pasta according to the package. Retain the water, but remove the pasta and put in a big mixing bowl. In the same boiling water, blanch your broccoli for about 1-2 minutes. Drain broccoli and add to warm pasta. Mix 3/4 cup of good olive oil, zest of one lemon, 1/4 lemon juice and 2 chopped garlic cloves. Pour over warm pasta and broccoli. Top with chopped toasted walnuts, fresh basil and lots and lots of good Parmesan 🤌🏼 Cheers!
