Only Easy: Lemony Tomato Cream Pasta

By Misty I.

November 4, 2020

Need a quick and easy meal? If you have the ingredients on hand, it comes together in 15 minutes for an easy weekday lunch in between zoom meetings. I cheated and used already cooked chicken strips I had from the freezer. Another cheat was already chopped garlic from a bottle that I bought at Costco and used for the first time. I liked the garlic, convenient and economical.

Lemony Tomato Cream Pasta

(adapted from Salmon Lemon Pasta from www.saltandlavender.com)

Ingredients:

  • 1 lb. fettuccine, cooked al dente
  • ½ – 1 lb. of cooked chicken (or more)
  • 1 T. chopped garlic
  • 1 C. cherry tomatoes, chopped
  • ¾ C. sundried tomatoes
  • 3 T. butter
  • 3 T. olive oil
  • 1 ½ C. heavy cream
  • 1 large lemon, zested and squeezed of its juice
  • 1 C. Parmesan cheese, shredded
  • ⅓ C. chopped chives or parsley (optional for garnish)

The Order of Operations

  1. Cook the pasta al dente (about 7 minutes) in heavily salted water.
  2. In a large sauté pan combine the already cooked chicken, garlic, tomatoes, sun dried tomatoes, butter and olive oil and warm everything through.
  3. Add in the heavy cream and Parmesan. Bring to a slight boil to thicken the sauce.
  4. Dump cooked pasta (and a little pasta water if desired) into the sauté pan.
  5. Finish with lemon juice and zest. Mix one more time and add more Parmesan cheese if desired and chives or parsley.

That’s it, only easy!

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