6 Chicken breasts, boneless, cut into bite size pieces
1/2 Cup chopped fresh herbs from below
Parsley
Lemon Verbena
Chives
Rosemary
Thyme
Basil
Instructions
Cook pasta according to package directions until al dente.
In 3 tbs of Olive Oil saute garlic, red pepper flakes and chicken until
chicken is cooked through but not browned. Set Aside
Combine lemon zest, lemon juice, parmesan cheese, and 2 Tbs of
Olive Oil in a small bowl and whisk together. Set Aside
Drain Pasta. Reserve 1/2 Cup of pasta water
Into a large skillet --Toss the Pasta, Chicken, Garlic and Red Pepper
Flakes. Add Parmesan-lemon mixture, chopped fresh herbs and
reserved pasta water. Season as desired with Fresh ground Black
Pepper and Sea Salt.
Serving
Suggestions
Serve with Tossed Spinach Salad and Garlic Bread.
Originally Submitted
10/5/2010
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