Lemon Chicken Pasta Bowl

Bright silky and packed with fresh flavor this lemon chicken and pasta is my go to dish for feeding a crowd on a busy weeknight or bringing something special to a potluck There is something about the citrusy zing with tender chicken that always makes everyone happy at my table

The first time I made this recipe was for a family gathering when I needed something satisfying and fresh but easy to pull together Everyone went for seconds and now it’s a repeat request all spring long

Ingredients

• Organic extra virgin olive oil: gives richness and brings everything together Look for cold pressed or unfiltered oil for the best flavor
• White balsamic vinegar: adds a subtle sweetness and tang Look for a bottle that is clear pale and has a clean grape aroma
• Fresh organic lemon juice: bright citrus pop that brightens the entire dish Choose lemons that feel heavy for their size and have thin smooth skin
• Organic granulated sugar: balances acidity and rounds out the dressing
• Mediterranean sea salt and fresh ground pepper: helps lift every other flavor Always use freshly ground pepper for extra aroma
• Organic farfalle pasta: fun bow tie shape that holds the dressing nicely Choose bronze cut or whole grain for extra bite
• Organic olive oil: for sautéing the aromatics and chicken Choose robust oil for extra flavor
• Organic garlic: crushed to release its aroma and flavor tight firm cloves are freshest
• Organic red onion: provides color and natural sweetness Choose onions that are firm and shiny
• Organic boneless skinless chicken breast: lean protein source Look for breasts that are pink and moist without any strong odor
• Organic red bell pepper and organic yellow bell pepper: sweet crunchy colorful vegetables Pick peppers with glossy skin that feel firm
• Small organic zucchini: for a hint of earthiness and extra veggies Look for ones with tight glossy skin and no soft spots

Step-by-Step Instructions

Prepare the Dressing:

In a small bowl whisk together the extra virgin olive oil white balsamic vinegar lemon juice organic sugar Mediterranean sea salt and pepper This should be mixed until it is perfectly smooth and emulsified For best flavor let it chill in the fridge while you cook everything else

Cook the Pasta:

Bring a large pot of lightly salted water to a rolling boil Add the farfalle and cook for about eight minutes until just al dente Be careful not to overcook as the pasta will get tossed later so it keeps its bite Drain thoroughly then spread out or toss gently to cool

Sauté the Aromatics and Chicken:

In a hot large grill pan drizzle in the olive oil Add in your crushed garlic and chopped red onion Sauté over medium high heat for about two minutes just enough for the onion to start turning translucent and the garlic to smell fragrant Add in your diced chicken pieces along with sliced bell peppers and zucchini

Cook the Chicken and Vegetables:

Cook stirring just enough to keep from sticking for about eight minutes or until you check that the chicken is no longer pink and reaches an internal temperature of 165 degrees Fahrenheit The vegetables should stay a little crisp for the best texture Set aside to cool slightly

Combine Everything:

In a very large bowl tumble in your cooled pasta with your cooked chicken mixture Pour over all that lemony dressing and toss until every bowtie is coated Taste for seasoning and adjust with a pinch more salt or pepper if you like Serve right away

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My favorite part is the fresh lemon juice which lifts up all the flavors I always remember making this for my cousin’s bridal shower where my aunt kept sneaking bites from the serving bowl before guests arrived It tasted like sunshine in a bowl and we all ended up laughing at the half empty dish come dinner time

Storage Tips

Store any leftovers sealed in an airtight container for up to three days The pasta will soak up the flavors as it sits If you want to refresh it just drizzle a bit more olive oil and fresh lemon juice before eating

Ingredient Substitutions

You can swap farfalle for penne rotini or any short pasta you love If you prefer dark meat try boneless chicken thighs or use pre cooked rotisserie chicken for even faster prep For a vegetarian version chickpeas or cannellini beans work wonders

Serving Suggestions

We love serving this lemon chicken and pasta chilled for lunch or at room temperature for dinner It pairs well with garlicky bread a big green salad or simply as is for a complete meal Leftovers are amazing for picnics or packed for a work lunch

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A Bit of Context

Lemon chicken with pasta plays on classic Mediterranean flavors with the brightness of lemon and the richness of olive oil The combo of veggies and lean chicken makes it a popular healthy choice for bustling families and festive potlucks alike Pasta salads like this often bring back childhood memories for me with everyone sharing stories around the table

Recipe FAQs

→ How can I ensure the chicken is cooked through?

Cook chicken until it reaches an internal temperature of 165°F, ensuring it's no longer pink in the center.

→ What type of pasta works best in this dish?

Farfalle is recommended for its shape and texture, but penne or rotini can be substituted if needed.

→ Can this dish be served cold?

Yes, it can be enjoyed chilled or at room temperature, making it suitable for picnics or meal prep.

→ What vegetables pair well with this combination?

Red and yellow bell peppers, along with zucchini, provide color and crunch, enhancing both flavor and nutrition.

→ How should leftovers be stored?

Store leftovers in an airtight container in the refrigerator for up to three days for optimal freshness.