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Lemony Chicken and Olive Pasta
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| Serves 4| Hands-On Time: 25m| Total Time: 25m Ingredients | |
| 3/4 pound | gemelli or penne |
| 4 | chicken cutlets, (about 3/4 pound total) |
| 1/4 | lemon, sliced, plus 1 tablespoon lemon zest and 1 tablespoon lemon juice |
| kosher salt | |
| black pepper | |
| 1/3 cup | chopped fresh flat-leaf parsley |
| 1/3 cup | grated pecorino, (about 1 1/2 ounces) |
| 1/4 cup | pitted kalamata olives, slivered |
| 3 tablespoons | olive oil |
| 1/2 clove | garlic, finely chopped |
| Directions Cook the pasta according to the package directions; drain and return it to the pot. In a large skillet, cover the chicken and 1/4 sliced lemon with salted water. Bring to a simmer and cook until cooked through, 4 to 5 minutes. Remove the chicken and shred, using 2 forks. Discard the lemon. Add the chicken, parsley, pecorino, olives, oil, garlic, lemon zest, lemon juice, and ¾ teaspoon salt and ½ teaspoon pepper to the pasta and toss to combine. Nutritional Information Per Serving Calories 543 | |
| 17g | Fat |
| Sat Fat 4g Cholesterol 53mg Sodium 622mg Protein 31g Carbohydrate 65g | |
| 4g | Sugar |
Fiber 3g
Iron 4mg
Calcium 151mg
You can save money by making your own chicken cutlets. Cut a boneless, skinless chicken breast in half crosswise, then gently press to flatten with your hands or a heavy-bottomed skillet.
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