Lemon Chicken Pasta (Print Version)
# Ingredients:
01 -
1 pound short pasta, already cooked
02 -
1 teaspoon oregano
03 -
½ cup raw pine nuts
04 -
1 teaspoon smoked paprika
05 -
Kosher salt and black pepper, as needed
06 -
1 teaspoon garlic powder
07 -
2 boneless chicken breasts, without skin
08 -
½ cup finely chopped fresh herbs like basil and parsley
09 -
¾ cup shredded parmesan
10 -
1 14-ounce jar of drained marinated artichoke hearts
→ Vinaigrette
11 -
1 teaspoon honey (optional)
12 -
½ cup good quality olive oil
13 -
¼ teaspoon black pepper
14 -
3 tablespoons fresh-squeezed lemon juice
15 -
2 tablespoons champagne vinegar
16 -
¼ teaspoon salt
17 -
½ teaspoon finely grated lemon zest
18 -
2 garlic cloves, very finely chopped
19 -
2 teaspoons dijon mustard
# Instructions:
01 -
Use salt, pepper, smoked paprika, garlic powder, and oregano to season the chicken breasts. Rub this mix generously on all sides.
02 -
Turn the grill to high and let it get nice and hot.
03 -
Throw the chicken on the grill for about 5-6 minutes on each side, or until the middle is fully cooked at 165°F. Let it cool a bit, around 10 minutes, then dice it into chunks. You can also bake it or shred rotisserie chicken if you prefer.
04 -
Warm a nonstick pan over a low flame. Add the pine nuts and stir regularly. In 6-8 minutes, they'll turn golden. Keep an eye on them so they don’t burn.
05 -
Grab a pot of water, toss in salt, and bring it to a rolling boil. Cook the pasta however the package says.
06 -
Grab a bowl and toss in lemon juice, dijon mustard, vinegar, honey, zest, garlic, salt, and pepper. Slowly whisk in olive oil until it looks creamy. You can refrigerate this up to 24 hours before using.
07 -
Toss pasta, chicken chunks, artichoke hearts, parmesan, herbs, and toasted nuts in a big bowl. Add half the vinaigrette and mix gently. Taste it. Add more salt, pepper, or vinaigrette if you feel like it.
08 -
Eat the salad right away or pop it in the fridge for later. It’ll stay good up to one day. Leftovers are great cold, too.
# Notes:
01 -
You can chop and prep the whole salad in advance. It'll keep in the fridge for 24 hours.
02 -
Don't leave the stove when toasting nuts. They can go from golden to burnt really fast.