Lemon Garlic Chicken Pasta
peel the garlic 
zest the lemons 
mince the garlic 
heat up olive oil and add the garlic, salt and pepper 
add lemon juice & white wine 
pour over the seasoned chicken breasts in a 9×13 
add 1/4ered lemons 
after the chicken bakes, remove the meat and chop 
reserve the cooking liquid, strain it 
Boil the pasta of your choice, drain it. Add the chopped chicken, parmesan cheese, cooking liquid and chopped parsley. Toss.
- 10 cloves of garlic, minced
- zest of 2 lemons
- 1/4 cup olive oil
- 1/2 cup white wine
- juice of 1 lemon
- 1 tablespoon dried oregano
- 4-6 bone in chicken breasts
- Salt & Pepper
- 1 lemon, quartered
- Pasta of your choice, I love the GF linguine fresh pasta at Whole Foods
Preheat the oven to 375f.
In a 9×13 pyrex dish, spray all sides. Pat the chicken breasts down and sprinkle with salt and pepper. Put them into the pyrex dish.
In a small pan, heat the olive oil. Add the garlic and heat until the garlic is fragrant. Take it off of the heat. Add the white wine, lemon juice and oregano. Mix well and then pour around the chicken breasts. Cut the remaining lemon and place it around all of the chicken breasts. Bake for 30-40 minutes until the chicken registers 165 degrees.
When the chicken is finished cooking, place the chicken on a cutting board to rest. Reserve all of the cooking liquid and strain the garlic and lemons out. Set the liquid aside. Take all of the meat off of the chicken and cut into cubes.
Meanwhile boil water to cook the pasta. I like the Gluten Free fresh linguine. It’s in the refrigerator section of Whole Foods, but any pasta will do. Boil it to the package instructions. Drain and return it to the pot. Add the chopped chicken, cooking liquid and toss. Add Parmesan Cheese and toss again. Serve with a salad or a steamed vegetable. This pairs nicely with Sauvignon Blanc or Chardonnay.
I adapted this recipe from barefoot Contessa’s garlic chicken recipe, just made it my own.