This Lemon Basil Pasta features spinach pasta in a creamy lemon sauce with heirloom tomatoes and marinated chicken. An easy, refreshing dish that is ready in 30 minutes or less.
This dish is the perfect way to warm your soul, even if snuggling up underneath a blanket isn’t in your near future. In fact, I wholeheartedly recommend eating a big bowl of this while binge watching your favorite show.
The only thing better than how amazing this meal tastes is how easy it is to put together! Seriously, the hardest thing you have to do is cook the chicken/pasta. But, within 30 short minutes, you have yourself a warm, comforting dish infused with lemon and topped with parmesan cheese (cue heavy breathing).
And the fresh basil really takes this over the top.
Side note: I actually bought a basil plant from Trader Joe’s about a month ago. After being frustrated by how quickly I was running through the tiny packets of fresh basil at the store, I decided to take the plunge and try the whole “gardening thing”. I have to be honest, I was convinced by day three it would be sad and wilted but, it is so resilient (even with my black thumb)! I keep using it in recipes just because it’s sitting on my windowsill looking gorgeous. I highly recommend grabbing one for yourself!
You guys are going to love this! Buon appetito! (Enjoy!)
Lemon Basil Pasta with Heirloom Tomatoes and Grilled Chicken
This Lemon Basil Pasta features spinach pasta in a creamy lemon sauce with heirloom tomatoes and marinated chicken. An easy, refreshing dish that is ready in 30 minutes or less.
Ingredients
- 12 oz bag spinach pasta
- 1 tsp salt
- 2 tbs coconut cream (use the thick cream at the top of the can)
- 2 cups heirloom tomatoes, halved
- Zest of 1 lemon
- 3 tbs fresh lemon juice
- 2 tbs parmesan cheese
- 5 fresh basil leaves
Chicken
- 1/3 cup olive oil
- 1 tbs honey
- 1 tsp salt
- 1 tsp paprika
- 1 tsp oregano
- 3 chicken breasts
- 1/4 cup chicken broth
Instructions
- In a medium-sized bowl, combine the olive oil, honey, salt, paprika and oregano and whisk together. Add the chicken breasts and coat well. Set aside for 10-15 minutes.
- Add the breasts to a hot grill pan and sear on each side for about 5-6 minutes on high.
- Once the breasts have seared, reduce the heat to medium-low, add 1/4 cup of chicken broth, cover and let cook until and until the chicken reaches an internal temperature of 165 degrees
- Fahrenheit (about 10-15 minutes).
- Let chicken cool 5 minutes than slice.
- Bring a pot of water to a boil and season with 1 tsp of salt. Add the pasta and cook according to package instructions.
- Add pasta back into the pot and set over a medium-low heat. Add the coconut cream, heirloom tomatoes and lemon juice/zest and toss to combine.
- Add pasta to individual bowls top with sliced chicken breasts, fresh parmesan cheese and basil leaves.
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