Want a quick weeknight pasta dinner without a lot of clean-up. Try this one-pan Lemon Garlic Chicken Pasta. It comes together with very little prep. Check out the video below:
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2 Tbs extra virgin olive oil
1 pound boneless skinless chicken breast, cut into 1 inch pieces
1tsp. kosher salt plus lots of freshly ground black pepper
4 cloves garlic, minced
2 Cups low-sodium chicken stock
1 Cup water
½ pound penne pasta
1 lemon, zested and juiced (roughly ¼ cup juice)
1 lemon sliced for garnish
1 Cup freshly shredded parmesan
1 Cup fresh basil
½ Cup toasted walnuts, chopped
1 Cup snap peas, chopped
Season chicken with salt and pepper.
In a large skillet heat olive oil over medium high and brown chicken.
Lower heat and add garlic, saute with chicken for about one minute.
Add chicken stock, water and pasta, bring to a boil then reduce heat to low.
Cook covered on low for about fifteen minutes.
Remove cover and let simmer for about five minutes or until liquid is reduced by half.
Add snap peas.
Remove from heat, add lemon juice, zest and parmesan cheese. Mix well.
Adjust seasoning with salt and pepper as needed, mix in walnuts, fresh basil and then garnish with lemon wedges.