Lemony Chicken and Olive Pasta

lemony-chicken-pasta
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 543 calories
    • Fat 17 g
    • Sat Fat 4 g
    • Cholesterol 53 mg
    • Sodium 622 mg
    • Protein 31 g
    • Carbohydrate 65 g
    • Sugar 4 g
    • Fiber 3 g
    • Iron 4 mg
    • Calcium 151 mg

Cook the pasta according to the package directions; drain and return it to the pot.

In a large skillet, cover the chicken and 1/4 sliced lemon with salted water. Bring to a simmer and cook until cooked through, 4 to 5 minutes. Remove the chicken and shred, using 2 forks. Discard the lemon.

Add the chicken, parsley, pecorino, olives, oil, garlic, lemon zest, lemon juice, and ¾ teaspoon salt and ½ teaspoon pepper to the pasta and toss to combine.

Ingredients

  1. Check 3/4 pound gemelli or penne
  2. Check 4 chicken cutlets (about 3/4 pound total)
  3. Check 1/4 lemon, sliced, plus 1 tablespoon lemon zest and 1 tablespoon lemon juice
  4. Check kosher salt and black pepper
  5. Check 1/3 cup chopped fresh flat-leaf parsley
  6. Check 1/3 cup grated pecorino (about 1 1/2 ounces)
  7. Check 1/4 cup pitted kalamata olives, slivered
  8. Check 3 tablespoons olive oil
  9. Check 1/2 clove garlic, finely chopped

Directions

  1. Cook the pasta according to the package directions; drain and return it to the pot.
  2. In a large skillet, cover the chicken and 1/4 sliced lemon with salted water. Bring to a simmer and cook until cooked through, 4 to 5 minutes. Remove the chicken and shred, using 2 forks. Discard the lemon.
  3. Add the chicken, parsley, pecorino, olives, oil, garlic, lemon zest, lemon juice, and ¾ teaspoon salt and ½ teaspoon pepper to the pasta and toss to combine.