Monday, April 25, 2011

Chicken with Lemon Pasta

Servings: Serves 4–6

Baked/Grilled/whatever 1lb of chicken, cut into bite size chunks
·        1 Tbsp. kosher salt , for pasta water,plus extra for seasoning to taste
·        8 ounces angel hair pasta
·        4 Tbsp. extra-virgin olive oil
·        4 Tbsp. fresh lemon juice
·        2 Tbsp. Italian parsley
·        2 cups Parmesan cheese , plus extra for garnish
·        1/3 cups toasted pine nuts
·        1 lemon
·        Lemon zest
·        Cracked black pepper
Fill a pasta pot with water with at least 2 1/2 quarts of water and add 1tablespoon of kosher salt. When the water has come to a boil, add the angelhair pasta. Angel hair cooks quickly— in about 3 to 5 minutes—so do not overcook!

Drain all except for about a cup of the pasta water. (eyeball it)

In the pot with the angel hair, add the olive oil, lemon and parsley. Mix gently with the tongs.
Add Parmesan cheese, chicken, and pine nuts. Crack some fresh pepper and sprinkle a small amount of kosher salt on top as well. 

Divide into bowls. Finish with the lemon zest and a lemon wedge.

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