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One Pan Chicken Pasta Recipe

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This recipe for One Pan Chicken Pasta, by , is from Cooking from the Family Kitchen - Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lu Kingham, (Angelina Mann Kingham's daughter in law, Harold Kingham's wife)

Category:
Category:

Ingredients:  
Ingredients:  
4 c Chicken Broth
c Pasta, fusilli, shell, any pasta you have in pantry
2 tbsp Extra Virgin olive oil, plus more for drizzling
tsp Finely grated lemon zest, and more zest for serving.
4 tsp fresh lemon juice
1 lb Chicken breast/strips, cut into bite size pieces OR left over cooked chicken**
⅓ c fresh dill chopped, plus more for serving

Directions:
Directions:
Combine broth, oil, lemon zest, salt and pepper and 1/2c water. Add pasta into a large straight-sided skillet or pot. Bring to a boil over medium high and cook, stirring occasionally about 9 minutes.

Season chicken generously with salt and pepper; add to skillet. Continue to cook stirring until pasta is al dente and chicken is cooked through, about 3 more minutes.
**If using cooked Chicken add at last minute to heat through.

Remove from heat; stir in lemon juice and dill.

Serve immediately, topped with more lemon zest, dill and a generous drizzle of olive oil.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is an extra easy dish, that I've made many times.

 

 

 

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