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    Published: Jun 10, 2022 by Victoria · This post may contain affiliate links · Leave a Comment

    Lemony Chicken Arugula Pasta

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    This post contains affiliate links. This means I earn a small commission at no cost to you. You can view my affiliate disclosure here.

    Shredded chicken and farfalle pasta with freshly squeezed lemon juice and peppery arugula. Finish off with cracked pepper and parmesan cheese.

    Sometimes it's nice to enjoy pasta without a heavy sauce. I find myself craving light pasta and pasta salad recipes throughout the summer months. It's really simple to do. You just need lemon juice, olive oil, and maybe a few herbs.

    With arugula just about to come into season, I've been throwing it into some of my recipes and I think the spiciness compliments the lemon really well. Can you go wrong with lemon and pepper? I think not.

    Because I mostly do gluten free, I used gluten free pasta for this recipe. However, you can totally make this recipe with regular pasta. If you are using gluten free pasta, make sure you follow my tips below.

    lemon chicken arugula pasta with farfalle pasta

    Tips for Gluten Free Pasta

    When cooking the pasta for this recipe, I recommend undercooking gluten free pasta. This is because it will cook more once it is added to the pot. Gluten free pasta tends to fall apart easily, especially when overcooked. I also like to add a little olive oil when I set the pasta aside to reduce sticking.

    What You Will Need

    1 lb chicken breasts

    ½ tbsp dried oregano

    ½ tbsp dried basil

    1 tbsp garlic powder

    1 tbsp onion powder

    salt and pepper to taste

    ½ tbsp coconut oil

    large bunch baby arugula

    12 oz farfalle pasta (cooked, I use gluten free)

    ¼ cup olive oil

    ½ cup water

    2-3 lemons cut into wedges

    1-2 tbsp freshly cracked pepper

    ½ cup parmesan cheese shredded

    lemony chicken arugula pasta with parmesan cheese

    How to Make Lemony Chicken Arugula Pasta

    Place the chicken in a bowl with the dried basil, dried oregano, garlic powder, onion powder, salt and pepper. Toss the chicken in the spices and let it marinate for 30 minutes.

    Warm the dutch oven to medium heat. Add coconut oil and then the chicken. Brown each side and cook until the chicken is 165°F.

    Remove the chicken and shred it before adding it back to the pot.

    Then add the cooked pasta, pasta water, and olive oil. Stir to combine.

    Mix the arugula into the pasta and cover the pot to let the arugula wilt slightly.

    Remove the dutch oven from the heat and serve the pasta onto plates.

    Top each plate with freshly cracked pepper, 1-2 lemon wedges, and parmesan cheese. I tend to add extra lemon juice to bring out the flavor.

    If you make this recipe, be sure to leave me a star rating and a comment below. Share what you made and tag me on Instagram @keepingitholistic! For more scratch-made recipes and natural living tips, subscribe to my newsletter and follow me on YouTube and Instagram!

    📖 Recipe

    Lemony Chicken Arugula Pasta

    Chiicken Pasta topped with lemon juice and spicy arugula.
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    Course: Dinner, Lunch, Main Course
    Diet: Gluten Free
    Keyword: arugula pasta, chicken pasta, easy pasta recipes, lemon pasta, summer pasta recipes
    Prep Time: 30 minutes minutes
    Cook Time: 30 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 people
    Calories: 346kcal
    Pin Recipe
    Author: Victoria Herbert

    Equipment

    • 1 Dutch oven

    Ingredients

    • 1 lb chicken breasts
    • ½ tablespoon dried oregano
    • ½ tablespoon dried basil
    • 1 tablespoon garlic powder
    • 1 tablespoon onion powder
    • salt and pepper to taste
    • ½ tablespoon coconut oil
    • large bunch baby arugula
    • 12 oz farfalle pasta (cooked, I use gluten free)
    • ¼ cup olive oil
    • ½ cup water
    • 2-3 lemons cut into wedges
    • 1-2 tablespoon freshly cracked pepper
    • ½ cup parmesan cheese shredded

    Instructions

    • Place the chicken in a bowl with the dried basil, dried oregano, garlic powder, onion powder, salt and pepper. Toss the chicken in the spices and let it marinate for 30 minutes.
    • Warm the dutch oven to medium heat. Add coconut oil and then the chicken. Brown each side and cook until the chicken is 165°F.
    • Remove the chicken and shred it before adding it back to the pot.
    • Then add the cooked pasta, water, and olive oil. Stir to combine.
    • Mix the arugula into the pasta and cover the pot to let the arugula wilt slightly.
    • Remove the dutch oven from the heat and serve the pasta onto plates.
    • Top each plate with freshly cracked pepper, 1-2 lemon wedges, and parmesan cheese. Enjoy!

    Nutrition

    Calories: 346kcal | Carbohydrates: 12.7g | Protein: 27.1g | Fat: 20.4g | Saturated Fat: 5.4g | Cholesterol: 72mg | Sodium: 215mg | Potassium: 336mg | Fiber: 1.3g | Sugar: 1.8g | Calcium: 133mg | Iron: 2mg
    Love this recipe?Mention @keepingitholistic or tag #keepingitholistic!

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