Pasta with Chicken, Lemon and White Wine

11 INGREDIENTS • 6 STEPS • 30MINS

Pasta with Chicken, Lemon and White Wine

This recipe is a great way to use up any leftover chicken: just pull any meat off its bone and you’re ready to prepare this meal. This is best served with nice loaf of crusty bread because there is lots of nice sauce to sop it all up with.
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This recipe is a great way to use up any leftover chicken: just pull any meat off its bone and you’re ready to prepare this meal. This is best served with nice loaf of crusty bread because there is lots of nice sauce to sop it all up with.
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

30MINS

Total Time

Ingredients

Servings
2
us / metric
Pasta Shells
8 oz
Pasta Shells
Chicken
1.5 lb
Chicken, cooked
Fresh Parsley
1/2 cup
Fresh Parsley, chopped
Garlic
2 cloves
Garlic, minced
Lemon
1
Lemon, zested, juiced
zest from a whole lemon and 2 Tbsp juice per 2 servings
Kosher Salt
1 tsp
Kosher Salt
Freshly Ground Black Pepper
to taste
Freshly Ground Black Pepper
Crushed Red Pepper Flakes
1/4 tsp
Crushed Red Pepper Flakes
White Wine
2/3 cup
White Wine
Chicken Stock
1/2 cup
Chicken Stock
Olive Oil
4 Tbsp
Olive Oil

Nutrition Per Serving

VIEW ALL
Calories
1494
Fat
81.5 g
Protein
80.1 g
Carbs
91.3 g
Love This Recipe?
author_avatar
Alexandra's Kitchen
Alexandra Stafford is the blogger behind Alexandra's Kitchen, a food blog featuring mostly simple, sometimes fussy but always seasonal recipes.
http://www.alexandracooks.com/

Author's Notes

Note on freezing: Place all of the ingredients in a disposable foil roasting pan or a resealable freezer bag — this meal can be frozen for up to 3 months. Label and date and provide reheating instructions: Thaw in refrigerator overnight before baking. Bake covered in foil for 20 to 25 minutes.

Cooking Instructions

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step 1
Place a large pot of water on to boil. Cook Pasta Shells (8 oz) al dente -- I cook it very al dente because the pasta eventually bakes for 25 minutes covered in foil. Drain and set aside.
step 2
Dice Chicken (1.5 lb) (or shred if you're using roast chicken) and set aside.
step 2 Dice Chicken (1.5 lb) (or shred if you're using roast chicken) and set aside.
step 3
Combine Garlic (2 cloves), Kosher Salt (1 tsp), Freshly Ground Black Pepper (to taste), Crushed Red Pepper Flakes (1/4 tsp), Fresh Parsley (1/2 cup), White Wine (2/3 cup), Chicken Stock (1/2 cup), Olive Oil (4 Tbsp), zest and juice from Lemon (1) in a bowl and whisk to blend.
step 3 Combine Garlic (2 cloves), Kosher Salt (1 tsp), Freshly Ground Black Pepper (to taste), Crushed Red Pepper Flakes (1/4 tsp), Fresh Parsley (1/2 cup), White Wine (2/3 cup), Chicken Stock (1/2 cup), Olive Oil (4 Tbsp), zest and juice from Lemon (1) in a bowl and whisk to blend.
step 4
Preheat the oven to 350 degrees F (180 degrees C).
step 5
Place pasta and chicken in a 9x13-inch baking dish. Pour sauce over top. Toss to combine.
step 6
Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.
step 6 Cover with aluminum foil. Bake 20 to 25 minutes or until everything is nicely heated through.

Tags

Dairy-Free
American
Comfort Food
Lunch
Chicken
Date Night
Shellfish-Free
Dinner
Fall
Pasta
Winter
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