6 Chicken breasts, boneless, cut into bite size pieces
1/2 Cup chopped fresh herbs from below
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.
Serve with Tossed Spinach Salad and Garlic Bread.
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