Lemon Chicken Pasta Salad

It's LEMON WEEK here at Suburban Epicurean!

Every month, we will dedicate one week to one of our favorite food categories. Keep Checking back all week for yummy LEMON recipes for you and your family!!

Find it On Pinterest

Cook's Note: I made this delicious recipe for a Lemon Themed Party I had and it was DELICIOUS!

I modified the recipe by adding already cooked, shredded Chicken into this pasta salad and it was a wonderful party food for guests - I got rave reviews and will make this again! This is also a great dish to have for dinner because it includes meat, pasta and veggies!

What You Will Need:

1 tablespoon olive oil
2 cloves garlic, minced
1 cup heavy whipping cream
1 cup organic chicken broth
2 lemons (juice and zest)
2 tsp Sea salt
1 tsp black pepper
1 Box rotini pasta

1-2 Breasts of Shredded Chicken (already cooked prior to preparing this recipe and cooled)
 1/2 cup freshly grated Parmesan or Romano cheese
-  ½-1 bag of baby spinich
- 1 pint grape tomatoes, halved
- 1 10 oz package of frozen peas, thawed

Directions:

Boil water and start to cook pasta according to package directions. In a medium saucepan, heat olive oil over medium heat. Sauté the garlic  very quickly (less than 1 minute so that it does not burn. Add the heavy whipping cream, lemon juice and zest, chicken broth and salt/pepper. Bring the mixture to a boil, then lower heat. Simmer sauce for about 15 minutes. It will reduce and start to thicken.

Once the sauce has thickened, add the sauce to the cooked pasta. Add the vegetables & chicken and add the cheese last.

Toss Well and place in a large container and place in the fridge to chill. It's best to make this pasta a day in advance before serving in order to let the juices marinate - it will actually taste better the longer it sits!

 This "Pinspiration" Comes from Jamie Krell - Food Fix