Lemon Chicken with Angel Hair Pasta

Super simple and so delicious, Lemon Chicken with Angel Hair Pasta will be your new favorite summer recipe. I love how light and fresh this meal is, especially when it’s super hot outside. Shoutout to my Aunt Donna, who is an amazing cook, for sharing her pasta salad recipe with me! I added my lemon chicken with it and this recipe combo has been on constant repeat in our house over the past couple of months. It’s always a good sign when you make a recipe for a group of people and there isn’t anything left. This is that kind of recipe. ☺️

Right now I’m all about simple delicious recipes that burst with flavor. One of my favorite shortcuts is to use Cavender’s Greek Seasoning in both the chicken and pasta. The fresh lemon juice, green onions, black olives, and diced pimentos really make this dish come alive.

There is one thing I want to point out before you all read the entire recipe. There is a surprise secret ingredient in the angel hair pasta – mayonnaise. Now stay with me, this ingredient is KEY! Just trust me you will never know it’s in there but it provides the perfect amount of creaminess while keeping the pasta light, not heavy.

I cannot wait for y’all to try this recipe – it will not disappoint!!

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Lemon Chicken with Angel Hair Pasta

Yield: 6-8

Author: Hayden Jordan

Prep time: 20 MinCook time: 40 MinTotal time: 1 Hour

Ingredients

Chicken

• Non-stick cooking spray
• 6 chicken breasts
• ⅓ extra virgin olive oil
• 4 cloves of garlic, roughly chopped
• 1 tablespoon Cavender’s Greek Seasoning
• 2 lemons
• Coarse kosher salt
• Freshly ground black pepper

Pasta

• 12 oz package angel hair or vermicelli pasta, broken into 3-4 inch pieces
• ½ cup extra virgin olive oil
• 2 heaping tablespoons Cavender’s Greek Seasoning
• 3 tablespoons freshly squeezed lemon juice
• 1 (2.25 oz) can sliced black olives, drained
• 1 (2 oz) jar diced pimentos, drained
• ½ cup mayonnaise
• 5 green onions, finely chopped

Instructions

Chicken

1. Preheat oven to 350 degrees.
2. Spray two baking pans with non-stick cooking spray.
3. Season both sides of the chicken with coarse kosher salt and freshly ground black pepper.
4. Lay three chicken breasts in each baking pan, with the serving side down first (the chicken will be flipped halfway through).
5. In a saucepan over medium heat, add the olive oil and chopped garlic. Cook for exactly one minute.
6. Using a whisk, stir in the Cavender’s Greek Seasoning and the juice of two lemons (save the lemons for baking). Poor immediately over the chicken breasts, using a pastry brush to coat them evenly.
7. Cut the juiced lemons into wedges. Tuck them in between the chicken breasts for extra flavor.
8. Bake at 350 degrees for 20 minutes. Flip the chicken and bake for another 20 minutes until it reaches an internal temperature of 165 degrees.

Pasta

1. Cook the angel hair pasta according to the package directions.
2. In a large mixing bowl or the pot used to cook the pasta, add the cooked angel hair, olive oil, Greek seasoning, and freshly squeezed lemon juice. Toss to coat.
3. Fold in the mayonnaise. Followed by the drained and sliced olives, diced pimentos, and chopped green onions.
4. Serve immediately with the lemon chicken.

Notes

Make sure to get SLICED black olives, not diced!

Refrigerate leftovers in an airtight container for up to 3-4 days.

Recommended Products:

Famille Rose Dinner Plate

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