Al Bronzo Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan - Barilla
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Yields
7
Directions
- Mix chicken thigh with 1 tablespoon of olive oil, 1 clove of minced garlic, half of the lemon zest, salt, and pepper. In a skillet over med/high heat, brown chicken thigh for 5-6 min or until cooked through. Julienne chicken and set aside
- Cook pasta 3 minutes less than package directions
- Meanwhile, in the same skillet saute garlic and ginger in 2 tablespoons olive oil for a minute. Add lemon juice and 1 cup pasta cooking water, bring to a simmer
- Drain pasta, toss with lemon juice mixture over high heat, add reserved chicken, and additional cooking water as needed. Cook for 3 more minutes
- Turn off heat, finish with remaining olive oil, cheese, lemon zest and black pepper. Mix well, then top with basil before serving
Ingredients
- 1 ea box of Barilla Al Bronzo Spaghetti pasta
- 5 tbsp ea extra virgin olive oil. divided
- 12 oz ea chicken thigh, boneless, skinless
- 2 ea cloves of garlic, minced. divided
- 1 tbsp ea fresh ginger, grated
- 1 ea lemon, zested, divided
- 1 ea lemon, juiced
- 1/2 cup ea Parmigiano-Reggiano cheese, grated
- 1/2 cup ea basil leaves, julienne
- Sea salt ea to taste
- Ground black pepper ea to taste