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Servings:

Pasta with Chicken, Lemon and White Wine

This recipe is a great way to use up any leftover chicken: just pull any meat off its bone and you’re ready to prepare this meal. This is best served with nice loaf of crusty bread because there is lots of nice sauce to sop it all up with.

Total Time

30min

4.0

7 Ratings

Author: Alexandra's Kitchen

Servings:

Ingredients

•

8 oz

Pasta Shells

•

1.5 lb

Chicken , cooked

•

1/2 cup

Fresh Parsley , chopped

•

2 cloves

Garlic , minced

•

Lemon , zested, juiced

•

1 tsp

Kosher Salt

•

to taste

Freshly Ground Black Pepper

•

as needed

Crushed Red Pepper Flakes

•

2/3 cup

White Wine

•

1/2 cup

Chicken Stock

•

4 Tbsp

Olive Oil

Cooking Instructions

Place a large pot of water on to boil. Cook Pasta Shells (8 oz) al dente -- I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.

Dice Chicken (1.5 lb) (or shred if you're using roast chicken) and set aside.

Combine Garlic (2 cloves) , Kosher Salt (1 tsp) , Freshly Ground Black Pepper (to taste) , Crushed Red Pepper Flakes (as needed) , Fresh Parsley (1/2 cup) , White Wine (2/3 cup) , Chicken Stock (1/2 cup) , Olive Oil (4 Tbsp) , zest and juice from Lemon (1) in a bowl and whisk to blend.

Preheat the oven to 350 degrees F (180 degrees C).

Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.

Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.

Author's Notes

Note on freezing: Place all of the ingredients in a disposable foil roasting pan or a resealable freezer bag — this meal can be frozen for up to 3 months. Label and date and provide reheating instructions: Thaw in refrigerator overnight before baking. Bake covered in foil for 20 to 25 minutes.

Nutrition Per Serving

CALORIES

1494

FAT

81.5 g

PROTEIN

80.1 g

CARBS

91.3 g