It’s hard to pick a favorite summer supper…but this one might be it. Naoto and I have been making this for years and it’s become our go-to recipe for guests because it’s no stress and it’s always a crowd pleaser.
Lemon Chicken Pasta
1 pound angel hair pasta
2-3 chicken breasts (roasted)
2/3 cup olive oil
2/3 cup grated parmesan
1/2 cup freshly squeezed lemon juice
1 tablespoon lemon zest
1/3 cup chopped flat leaf parsley
extra parmesan for serving
Roast your chicken breasts. (As I said here, the only no-fail way I know how to cook chicken breasts is to season them with salt and pepper, fold them up in little foil pouches and pop them in a 400 degree oven for about 30 minutes or until my meat thermometer says 165 degrees.)
Boil a pot of water for the pasta.
While the chicken is roasting and the water is coming to a boil, make the sauce: whisk the olive oil, lemon juice and grated parmesan in a large serving bowl. Set aside.
When the chicken is done, slice it into bite sized pieces and add it to the serving bowl.
Boil the angel hair until it’s al dente. Drain the pasta, but reserve a cup of the pasta water for later (just in case).
Toss the pasta and the chicken in the lemon sauce. If the mixture seems dry, add a little bit of the cooking liquid to loosen things up. Once everything is mixed in well, add the chopped parsley and lemon zest for garnish.
Serve with extra parmesan.
If you don’t want to turn the oven on during the hot summer, you can pick up a whole roasted chicken from the deli section of the grocery store and use that instead of the chicken breasts. And, of course, you could leave out the chicken and just make the lemon pasta (as Giada originally intended in her recipe.)