Spring Lemon Pasta

Spring Lemon Pasta

Spring Lemon Pasta

Makes 4 servings.


  • 1 pound fettuccine
  • 4 CHEF’S CRAFT® Flame Grilled Chicken Breast Fillets, cooked according to package directions and sliced
  • 3/4 cup olive oil
  • 3/4 cup shredded parmasean cheese
  • 1/2 cup fresh lemon juice (approximately 3 lemons)
  • Kosher salt
  • Freshly ground black pepper
  • 1 bunch broccoli florets, steamed
  • 1 bunch asparagus, roasted and chopped
  • 1 bag spinach, sauteed


  1. Cook pasta in a large pot of boiling water, generously seasoned with salt, until al dente.

  2. Meanwhile, whisk together olive oil, shredded parm, and lemon juice in a separate bowl.

  3. Season generously with salt and pepper.

  4. Drain pasta and reserve 1 cup of the cooking liquid.

  5. Toss pasta with chicken, cooked vegetables, lemon sauce mixture, and ¼ cup of the reserved pasta water.

  6. Add additional pasta water if needed to moisten. Season with salt and pepper.

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