TYLER, Texas (KLTV) – Here’s a favorite dinner idea that takes just a bit of effort (making lemon zest, etc.) but the final dish is so scrumptious, you’ll be happy to make it again and again. Trust me on this one!
Lemon-chicken pasta
1 1/2 pounds (approximately) boneless, skinless chicken breast or thighs
12 to 16 ounces dry short pasta, cooked and drained (bowtie, shell, or penne)
Zest of one lemon
1 1/2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 zucchini, chopped
1 yellow squash, chopped
3 cloves garlic, minced
1/2 stick of butter
1/2 cup freshly squeezed lemon juice
chopped parsley for topping, if desired
1 cup parmesan, grated
olive oil for the pan
salt and pepper
Method:
Season the raw chicken with salt and pepper, lemon zest, some of the garlic powder, some of the Italian seasoning, and some of the onion powder. Rub in well. Add to medium-hot skillet containing about two tablespoons of olive oil. Cook the chicken on both sides until golden brown and cooked through (the timing will depend upon the size of the chicken pieces you’re using.)Set cooked chicken aside on a plate and cover.Add another tablespoon of oil to the same skillet, then add the squash and zucchini. Sprinkle the zucchini with a teaspoon of salt and 1/2 teaspoon of pepper, and a sprinkle of Italian seasoning. Cook for two or three minutes over medium heat, then add the garlic and the butter; allow to warm for a minuteAdd the cooked pasta to the pan, then chop the cooked chicken and add to the pan. Add the Parmesan and the lemon juice, and toss well. Allow everything to warm through.Serve topped with more Parmesan and a little fresh parsley, if desired. Enjoy!
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Dining and Cooking