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RECIPE
11 INGREDIENTS 6 STEPS 30min

Pasta with Chicken, Lemon and White Wine

4.0
7 Ratings
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.
Pasta with Chicken, Lemon and White Wine Recipe | SideChef
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.
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
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Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/
30min
Total Time
$5.32
Cost Per Serving

Ingredients

Servings
2
US / METRIC
8 oz
Pasta Shells
1.5 lb
Chicken , cooked
1/2 cup
Fresh Parsley , chopped
2 cloves
Garlic , minced
1
Lemon , zested, juiced
zest from a whole lemon and 2 Tbsp juice per 2 servings
to taste
Freshly Ground Black Pepper
1/4 tsp
Crushed Red Pepper Flakes
2/3 cup
White Wine
1/2 cup
Chicken Stock
1/4 cup
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Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
1494
FAT
81.5 g
PROTEIN
80.1 g
CARBS
91.3 g

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.

Cooking Instructions

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Step 1
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.
Step 2
Dice Chicken (1.5 lb) (or shred if you're using roast chicken) and set aside.
Step 3
Combine Garlic (2 cloves) , Kosher Salt (1 tsp) , Freshly Ground Black Pepper (to taste) , Crushed Red Pepper Flakes (1/4 tsp) , Fresh Parsley (1/2 cup) , White Wine (2/3 cup) , Chicken Stock (1/2 cup) , Olive Oil (1/4 cup) , zest and juice from Lemon (1) in a bowl and whisk to blend.
Step 4
Preheat the oven to 350 degrees F (180 degrees C).
Step 5
Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.
Step 6
Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.

Rate & Review

4.0
7 Ratings
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Nutrition Per Serving
Calories
1494
% Daily Value*
Fat
81.5 g
104%
Saturated Fat
17.6 g
88%
Trans Fat
0.0 g
--
Cholesterol
304.6 mg
102%
Carbohydrates
91.3 g
33%
Fiber
5.1 g
18%
Sugars
6.6 g
--
Protein
80.1 g
160%
Sodium
1583.0 mg
69%
Vitamin D
--
--
Calcium
84.4 mg
6%
Iron
8.8 mg
49%
Potassium
177.0 mg
4%
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