{ lemon + greens + chicken spring pasta }

{ lemon + greens + chicken spring pasta }

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Ingredients

  • 1 pound pasta (I used Gemelli)
  • ¼ cup plus 2 tablespoon good quality olive oil, divided
  • 1 shallot, minced
  • 5 garlic cloves, minced
  • 2 tablespoons pine nuts
  • 1 cup broccolini or broccoli, chopped into small, elegant little trees (if the trunks are thick, cut in half to speed up your cook time
  • 1 1/2 cups spinach (or arugula or kale or all three…whatever green makes you happy), julienned
  • 3 cups cooked shredded chicken
  • 1 to 2 lemons, juice + zest (this depends on your lust for lemons…I like to use two lemons and I’m in lemon heaven. If you have lemon limits, start with 1 lemon and see how you’re feeling. I won’t judge.)
  • 1 teaspoon salt
  • 2 tablespoons parsley, chopped
  • ¼ cup basil, chopped
  • 1 cup shredded Parmesan cheese, plus more for serving
Read the whole recipe on DisplacedHousewife