Ingredients:
- 1 lb boneless, skinless chicken thighs or breasts
- 1 Tbsp Montreal grill seasoning
- 1/2 lb rigatoni or other short pasta
- Kosher salt
- Ground black pepper
- 1/4 tsp garlic salt, or to taste
- 1/2 cup olive oil plus 1 Tbsp
- Zest of 1 lemon plus juice
- 1/4 cup fresh basil
- 1/4 cup grated Parmesan cheese, plus more for serving
- Burrata for serving (optional)
Directions:
1. Bring a large pot of salted water to a boil; cook the pasta according to package directions, about 8 minutes. Reserve 1/2 cup pasta water before draining. Let pasta cool.
2. Heat 1 Tbsp olive oil over medium-high heat. Season chicken with grill seasoning and add to pan. Cook until both sides are brown and chicken is cooked though (4-5 per side). Remove from pan and set aside.
3. In a good processor combine oil, lemon zest, lemon juice, basil, garlic salt, a pinch each of salt and pepper, and Parmesan cheese together. If needed add a splash of the pasta water to loosen sauce.
4. In a large bowl combine pasta, chicken (chopped into 1” cubes), and sauce. Serve immediately or cover and let cool in refrigerator.
boymomfoodie.mom 