1/4 lemon, sliced, plus 1 tablespoon lemon zest and 1 tablespoon lemon juice
kosher salt and black pepper
1/3 cup chopped fresh flat-leaf parsley
1/3 cup grated pecorino (about 1 1/2 ounces)
1/4 cup pitted kalamata olives, slivered
3 tablespoons olive oil
1/2 clove garlic, finely chopped
Sat fat 4g
How to Make It
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.
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