Lemon Chicken Pasta
Serves 4 | Prep Time: 10 minutes | Total time: 35 minutes
Ingredients
1 tsp salt (for the water)
4 skinless, boneless chicken thighs
1/4 cup olive oil
1/4 cup fresh lemon juice (about 2 lemons)
1/4 cup finely grated parmesan cheese
½ tsp salt
8 ounces rotini pasta (or your favorite shape)
Method
In a deep skillet or saucepan, bring about 3 inches of water plus salt to a boil. Add chicken thighs in a single layer and lower the heat until the water is at a simmer. Partially cover the pan and simmer until the internal temperature of the chicken is at 165 degrees, up to 30 minutes.
While the chicken is simmering, combine the olive oil, lemon juice, and parmesan in a small bowl.
15 minutes before the chicken is done, cook the pasta in a large pot of boiling salted water according to package directions. When done, drain and place back in saucepan with 1 TB of cooking water and 1 TB of chicken poaching liquid.
Remove the cooked chicken from its pan and cut into bite-sized pieces. Place the pieces into the saucepan with the drained pasta. Stir the lemon mixture to emulsify and add it to the pan, tossing the chicken and pasta until evenly covered. Serve hot. You may wish to sprinkle with parmesan or pecorino cheese at the table.
Variations:
In step 4, add fresh basil and/or steamed broccoli