High Fructose Corn Syrup Free Gluten Free Lemon Garlic Chicken Pasta
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free pasta (penne or spaghetti)
- 1 tbsp olive oil
- 1 tsp salt
For the chicken
- 1½ lb boneless, skinless chicken breasts (about 2 large), pounded to even thickness
- ½ tsp salt
- ¼ tsp black pepper
For the sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 5 cloves garlic, minced
- ½ tsp red pepper flakes
- 1 cup chicken broth
- 3 tbsp fresh lemon juice (from about 1½ lemons)
- 1 tsp lemon zest
- 1 tbsp cornstarch
- 2 tbsp cold water
For serving
- ¼ cup fresh parsley, roughly chopped
- ½ cup grated parmesan cheese
- lemon wedges (optional)
Instructions
- 1
Bring a large pot of well-salted water to a boil. Add 1 tsp salt and 1 tbsp olive oil, then cook the gluten free pasta according to package directions until tender with a slight resistance at the center, about 8–10 minutes. Reserve ½ cup of pasta cooking water before draining, then drain through a colander and set aside.
- 2
Pat the chicken breasts dry and season both sides with ½ tsp salt and ¼ tsp black pepper. Heat 1 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
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