Donna's Meyer Lemon Chicken Pasta Alfredo

Greetings to Everyone - how can it be that the first quarter of 2015 is at an end?  Being in a creative mood tonight, I created this tangy dish accented with Meyer lemon that is a meal in one with chicken, pasta, and vegetables in a creamy, cheesy sauce.  Give it a try and let me know what you think!  Best, Donna:

Donna's Meyer Lemon Chicken Pasta Alfredo

Ingredients:

2 pounds chicken breasts, boneless and skinless, cut into cubes

¾ cup Marzetti’s Simply Dressed Lemon Vinaigrette

2 Tablespoons olive oil

1 pound Tinkyada Gluten-Free Brown Rice Penne Pasta

8 ounces baby Portabella mushrooms, sliced

12 grape tomatoes, chopped

1 Meyer Lemon, zested, white pith removed and chopped

2 Tablespoons basil leaves, chopped

2 teaspoons garlic, minced

2 cups Alfredo sauce, prepared or homemade

½ cup reserved pasta water

Salt and pepper to taste

Parmesan cheese, grated

Method:

The day before making the pasta, mix the chicken cubes with the dressing and marinate overnight in refrigerator.

Drain chicken cubes in colander.  Cook pasta according to directions on package; drain, reserving ½ cup liquid, and set aside. 

Heat olive oil in wok or frying pan and stir-fry chicken cubes until slightly browned, draining liquid that accumulates if needed.  Remove chicken to plate and set aside.  Add mushrooms and cook until reduced by half; then add lemon, basil and garlic until heated through.  Return chicken to pan and stir in Alfredo sauce, reserved pasta liquid and salt and pepper to taste. 

Serve immediately sprinkled with cheese.

Serves 6.

Copyright 2015.