Lemon and Basil Chicken Pasta
User Reviews
4.0
12 reviews
Good
-
Cook Time
mins
-
Total Time
10 mins
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Servings
2
-
Course
Main Course, Others
Lemon and Basil Chicken Pasta
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Lemon and Basil Chicken Pasta. Fresh and light, and the 'sauce' is almost instant. Simple and delicious, this dish has an beautiful elegance to it.
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Ingredients
- 225 g linguine
- 1-2 lemons (you want about 4 tablespoon of juice)
- 4 tablespoon olive oil
- 35 g Parmesan Cheese (plus extra for garnish)
- 100 g cooked chicken
- salt and pepper to taste
- Large handful fresh basil (plus extra for garnish)
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Instructions
- Bring a large pan of water to the boil, add salt and then add your linguine. Bring back to the boil and cook the pasta for 2 minutes less than the packet suggests.
- Grate the zest off one lemon, then cut it in half and juice it into a large jug. You want 4 tablespoon of lemon juice. I you have nice big juicy lemons you should get this from one lemon, but smaller lemons may yield less. Juice the second lemon if needed.
- Pour the olive oil into the jug and use a stick blender to create a emulsion. Add the parmesan cheese and the salt and pepper and blend again.
- Cut the chicken into small pieces.
- When the pasta is cooked reserve a cup of the cooking water and then drain the pasta.
- Add ¼ of the reserved liquid into the pan and add the chicken, stir for a minute or two to heat through.
- Pour the lemon sauce into the pan and then add the pasta.
- Stir well and add a further ¼ of the reserved cooking water.
- Stir through the basil and lemon zest.
- If the pasta feels sticky add more pasta water until you have a sauce that just coats the pasta.
- Check the seasoning and then serve with some extra parmesan and a sprinkling of basil.
Genuine Reviews
User Reviews
Overall Rating
4.0
12 reviews
Good
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