This recipe screams summer to me…
It is roughly based off of Jo Ann’s Lemony Angel Hair Pasta in Gooseberry Patch’s Meals in Minutes 10th Anniversary Cookbook.
Truth be told, I set out to make the original and realized I was missing a few things… and then my creativity took over and I ended up making a slightly different dish all together!
I started by cooking up 2 cups of chicken breasts sliced thin and cut into pieces in about 1 T of oil.
I season the chicken with a little bit of salt and pepper.
And I add 3 cloves of garlic -minced- to my chicken.
Psst… I add in a little chicken broth (1/4 cup) about half way through to keep things nice and moist.
Meanwhile I cooked up a box of penne (12 oz) and drained it.
Then I added 1/4 cup olive oil and tossed the pasta to coat.
I then zested two lemons with my favoritest microplane…
And to that I added the juice of those two large lemons.
I then added the lemon and 2 cups of cherry tomatoes-halved to my pasta.
And seasoned well with salt and pepper.
I then added 1/4 cup of chopped basil.
I mixed well and poured it all into a baking dish (I used my favorite deep dish pie plate , but you can use a 9 x 13 if you’d like)
Light, flavorful summer fun in a bowl!
Chicken Lemon Basil Penne
- 2 Cups Cooked Chicken Breast Pieces cooked with 3 cloves garlic
- 12 oz Box of Penne Cooked and Drained
- 1/4 Cup Olive Oil
- 2 Large Lemons- Zested and Juiced
- 2 Cups Cherry Tomatoes- Halved
- 1/4 Cup Chopped Basil
- 1/2 Cup Shredded Parmesan Cheese
- Salt and Pepper to Taste
- Toss pasta in oil.
- Add lemon, tomatoes, basil and chicken-- seasoning to taste and mixing well.
- Pour into a oven safe dish and top with cheese.
- Broil for 5 minutes
Note: Affiliate links were used in this post, however my obsession with broiling Parmesan cheese is all my own.