Description
A light, healthy pasta dish made with pappardelle pasta, topped with lemon-flavored chicken, fresh basil and Parmesan cheese.
Ingredients
- 4 cups Pappardelle Pasta
- 1-½ Tablespoon Extra Virgin Olive Oil, Divided
- 12 ounces, weight Chicken Breast, Skinless, Boneless
- ¼ teaspoons Salt
- ¼ teaspoons Ground Pepper
- 1 whole Lemon, Zest And Juice
- 4 Tablespoons Shredded Parmesan Cheese
- 5 leaves Basil, Small Dice
Preparation
Cook pasta according to package instructions. Once the pasta is done, drain the water and carefully mix ½ tablespoon olive oil into the drained pasta.
Meanwhile, in a large skillet over medium to medium-high heat, add 1 tablespoon olive oil and chicken. Sprinkle chicken with salt and pepper Cook until lightly golden on one side, then flip and cook until lightly golden on the other side. This will take about 5-6 minutes per side. (Note: You can also cut the chicken in chunks and cook it that way. For serving, you can cut the cooked chicken in chunks or serve it on the plate whole. I cooked it whole and then sliced it). Add the lemon juice and lemon zest and let it cook for about 2 minutes more.
Divide pasta between 4 plates. Evenly add the chicken onto each plate. Top each plate with a teaspoon of Parmesan cheese and sprinkle with basil.
