We’ve said it before, and we’ll say it again: lemon-y pasta is the perfect “yay, warm weather” dinner.
Today’s bright, flavorful dish is brought to you by cookbook author and private chef Gaby Dalkin, who’s most recent book, What’s Gaby Cooking: Grilling All the Things, comes out May 21, 2024.
“This is one of my favorite go-to weeknight recipes that’s also impressive enough for a weekend party or hang,” Gabby says. It barely requires any prep and comes together in under 30 minutes.
Um, we’ll have what she’s having. Scroll down to get Gaby’s recipe.
Lemon Pepper Chicken Pasta
| Recipe Type | Dietary Info | Serving Size | Prep Time | Cook Time | Total Time |
|---|---|---|---|---|---|
| Dinner | 4 people | 5 minutes | 20 minutes | 25 minutes |
Ingredients:
10 ounces linguine
2 tablespoons olive oil
5 cloves garlic, roughly chopped
1 shallot, roughly chopped
4 ounces shiitake mushrooms, sliced
6 ounces crimini mushrooms, sliced
1 pound chicken thighs, cut into 1-inch pieces
1 tablespoon Dalkin&Co’s Lemon Pepper Seasoning
1 bunch of chives, snipped
1 lemon, zested and juiced
Handful of shredded Italian mix cheese
Kosher salt and freshly cracked black pepper
Instructions:
1. Bring a large pot of water to a boil. Cook pasta according to the package directions, drain, and set aside.
2. Heat the olive oil in a large skillet over medium high heat.
3. Add the garlic, shallots, and mushrooms, and sauté for six to seven minutes until tender.
4. Add the chicken and Dalkin & Co’s Lemon Pepper Seasoning, and sauté until fully cooked—about 10 minutes more.
5. Once the chicken is fully cooked, add the drained pasta, lemon zest, lemon juice and chives.
6. Toss everything together, and adjust seasoning as needed. Serve with cheese mixed in.
Show us how you recreate (or modify) this delicious recipe and use hashtag #pooshpalate for a chance to be featured on our social.
The post Lemon Pepper Chicken Pasta appeared first on Poosh.