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RECIPE
12 INGREDIENTS6 STEPS30MIN

Pasta with Chicken, Lemon and White Wine

4.0
6 Ratings

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Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
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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.
30MIN
Total Time

Alexandra's Kitchen

Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
GO TO BLOG

Ingredients

US / METRIC
Servings:
2
Serves 2
8 oz
Pasta Shells
1.5 lb
Chicken , cooked
1/2 cup
Fresh Parsley , chopped
2 cloves
Garlic , minced
1
Lemon , zested
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
2 Tbsp
Lemons , juiced, freshly squeezed

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Nutrition Per Serving

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CALORIES
1772
FAT
98.6 g
PROTEIN
65.9 g
CARBS
140.1 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 (0.5 pound) 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 pound) (or shred if you're using roast chicken) and set aside.
Step 3
Combine Garlic (2 clove), Lemon (1), Kosher Salt (1 teaspoon), Freshly Ground Black Pepper (to taste), Crushed Red Pepper Flakes (1/4 teaspoon), Fresh Parsley (1/2 cup), White Wine (2/3 cup), Chicken Stock (1/2 cup), Olive Oil (1/4 cup), and Lemon (2 tablespoon) 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.

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Nutrition Per Serving
Calories
1772
% Daily Value*
Fat
98.6 g
126%
Saturated Fat
17.7 g
88%
Trans Fat
0.0 g
--
Cholesterol
154.3 mg
51%
Carbohydrates
140.1 g
51%
Fiber
10.2 g
36%
Sugars
6.4 g
--
Protein
65.9 g
132%
Sodium
3042.0 mg
132%
Vitamin D
--
--
Calcium
122.7 mg
9%
Iron
8.2 mg
46%
Potassium
1067.8 mg
23%
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