Shakin’ the Butterflies Lemon Chicken Pasta
A good friend, Marc who goes by “zippylip” on cooking forums, is one of the most creative cooks I know. He is a big Dizzy Pig fan, and definitely cooks from the right side of the brain. Marc comes up with the most amazing recipes using Dizzy Pig, and was generous enough to provide several recipes for us to post!
This lemon chicken pasta is a great summertime dish, it can be served hot, warm, room temperature or even cold. It’s light and fresh tasting and best of all, very easy to make.
Ingredients
- 1 1/2 lbs Farfalle (butterfly) pasta, cooked al dente
- 6 lemons and zest
- 1 cup extra virgin olive oil
- Hot pepper flakes
- Fresh basil
- 1/2 to 1 cup Pecorino cheese
- 1 Tbsp Dizzy Pig® Shakin’ the Tree seasoning
- 10 Boneless/Skinless Chicken thighs
Directions
Make the pasta:
- Zest lemons. Juice lemons then add the zest to the juice.
- Add about a cup of good extra virgin olive oil.
- Add a few shakes of hot pepper flakes, salt and pepper, and about a tablespoon of Shakin’ the Tree seasoning. Set aside.
- Clean a bunch of fresh basil (I use about 1/2 a plant for this, the more the better). Chop roughly and set aside.
- Grate Pecorino cheese.
- Cook pasta al dente and drain.
- Add the seasoned lemon and oil to the pasta along with the basil. Mix well and let sit, uncovered, to cool.
- Be sure all of the pasta is completely coated.
Make the chicken:
- Rub chicken with olive oil and coat generously with Dizzy Pig® Shakin’ the Tree.
- Cook indirect at about 400°F until browned and cooked through.
- While the chicken is hot, pull it apart into smaller bite-sized pieces.
- Add to the pasta along with the grated cheese.
- This goes disturbingly well with chilled white wine. Enjoy, Marc.
In This Recipe:
Shakin’ the Tree Lemon Pepper Seasoning
Buy NowWhat Else is Cooking?
Bombay Curry Sweet Potato Fritters
DrBBQ’s Double Smoked Spiral Ham with Apricot & Pineapple Head Glaze
Classmate Envy Lunchmeat Using Beef Eye Round Roast
Easy Peking Roasted Duck
Step by Step
Cook a pound and a half of Farfalle (butterfly) pasta. I prefer to use boneless, skinless thighs. Rub with olive oil and coat generously with Shakin’ the Tree seasoning. Cook indirect at about 400°F until finished. While the chicken is hot, pull it apart into smaller bite-sized pieces. Add to the pasta along with the grated cheese. This goes disturbingly well with chilled white wine. Enjoy, Marc.
Did you make this recipe?
If you made this, snap a pic and tag it with @dizzypigbbq. We’d love to see and share your creations!