Lemon Pasta
This is a fresh and fragrant dish, perfect for spring and summer. For those who like chicken thigh, I would suggest using that cut instead.
This is a fresh and fragrant dish, perfect for spring and summer. For those who like chicken thigh, I would suggest using that cut instead. Ingredients listed with measurements, but adjust to your taste buds and measure with the heart.
Ingredients
- 500g Diced Chicken Breast
- 500g Angel hair pasta
- 3 Medium to large lemons
- 4-5 Cloves of garlic
- 1 cup fresh basil
- 1 ½ tablespoons dried chilli flakes
- 50g Butter
- Olive oil
- Salt
- Parmesan cheese to serve (optional)
Cooking Method
1. Bring a pot of salty water to a simmer.
2. Zest and juice the lemons, peel the garlic, pick and wash the basil and set all prep aside.
3. In a large pan over medium heat, add a generous amount of olive oil. Once warm add in the butter, garlic and chilli flakes, cook for a minute or until aromatic. Add in the chicken an fry until cooked all the way through.
4. Add the dry pasta into the frying pan and begin ladling the hot salty water into the pan. Add one ladle at a time like you would with risotto. The pasta will only take 2-3 minutes to cook.
5. Once the pasta is al dente, add in the lemon juice, zest and basil and stir through. Add more water until desired consistency. There won’t be much of a ‘sauce’ but you don’t want the pasta to be dry.
6. Serve straight away.
Essential Tips
Use a large frying pan wide enough to fit the pasta.
I like to put the garlic cloves in whole and then mince them once they have browned off. But feel free to chop or slice them up before adding to them pan to make things easier.