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Pasta and Chicken With Lemon Pesto recipe

Pasta and Chicken With Lemon Pesto recipe

Published by Le Gourmet Central on 19th Feb 2021

6 servings

Ingredients:

  • 1 (16-ounce) package linguine or spaghetti pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons of Extra Virgin olive oil
  • 3 cloves garlic (minced)
  • 5 boneless, skinless chicken breasts (cubed)
  • 1/2 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 cup heavy cream
  • 9 oz of pesto
  • 1/4 cup freshly squeezed lemon juice (divided)
  • 1 teaspoon grated lemon zest
  • 2 cups frozen baby peas
  • 1/3 cup freshly grated Parmesan cheese

Instructions:

STEP 1

- Bring a large pot of salted water to a boil. Add pasta to the boiling water and cook until al dente according to package directions.

STEP 2

- Cook pasta in salted water. When pasta is done, drain well and keep warm. Drain cooked pasta in a colander. Meanwhile, cook the chicken. In a large saucepan, combine the butter, olive oil, and garlic over medium-high heat.

STEP 3

- When garlic begins to sizzle, add the chicken cubes and sprinkle with salt and pepper.

STEP 4

- Add the chicken cubes to the butter and sprinkle with salt and pepper. Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes.

STEP 5

- Stir in the cream and bring to a simmer. Reduce heat to low. Add cream to the chicken mixture in the pot.

STEP 6

- To the chicken mixture, add all but 3 tablespoons of the pesto, 3 tablespoons of lemon juice, the lemon zest, and Parmesan cheese.

STEP 7

- Toss over medium heat until chicken is thoroughly cooked and the mixture is hot. Add peas and cook for 2 to 3 minutes longer until just warmed.

STEP 8

- Place the warm pasta in a serving bowl and top with the chicken mixture.

STEP 9

- In a small bowl, combine the remaining 3 tablespoons pesto with the remaining 1 tablespoon lemon juice. Drizzle the lemon pesto over the pasta and chicken.