Pasta with Chicken, Lemon and White Wine

00:30:00

This spatchcock chicken pasta has become a favorite in my house as it's both light and comforting, and it demands lots of warm crusty bread!

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Ingredients
- Serves 2 +
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0.5 lb Pasta Shells
1.5 lb Chicken
2 clove Garlic
to taste Freshly Ground Black Pepper
1/4 tsp Crushed Red Pepper Flakes
2/3 cup White Wine
1/2 cup Chicken Stock
1/4 cup Olive Oil
2 Tbsp Lemon
Directions HIDE IMAGES
STEP 1
Place a large pot of water on to boil. Cook Pasta Shells 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 (or shred if you're using roast chicken) and set aside.
STEP 3
Combine Garlic, Lemon, Kosher Salt, Freshly Ground Black Pepper, Crushed Red Pepper Flakes, Fresh Parsley, White Wine, Chicken Stock, Olive Oil, and Lemon in a bowl and whisk to blend.
STEP 4
Preheat the oven to 350 degrees F (175 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.
Share Your Tips
Tom Goodwin
This is for pre-cooked chicken, not raw.
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