Gluten Free White Wine Lemon Chicken Pasta
Marinated and grilled or baked citrus chicken is combined with Gluten Free pasta in a white wine lemon sauce.
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Servings: 4
Equipment
- Skillet
Ingredients
Grilled/Baked Citrus Chicken
- 1 lbs boneless chicken breasts
- 1/3 cup citrus vinegar
- 1/2 tsp kosher salt
- 1 tsp Friday Fennel
- 1/4 cup citrus olive oil can substitute with light olive oil
White Wine Lemon Pasta
- 4 tbsp citrus olive oil, divided can substitute with light olive oil
- 1 cup dry white wine, such as pinot grigio
- 1 tsp garlic, minced
- 1/3 cup parsley, chopped
- 1 lemon, ends and seeds removed, sliced thin
- 1 bunch Tuscan/dinosaur kale, ribs removed, chopped
- 1 tsp kosher salt
- 2 tsp Friday Fennel
- 1/2 tsp black pepper
- 1 pkg Gluten Free linguini, cooked according to package directions
Instructions
Grilled/Baked Citrus Chicken
- Combine oil, vinegar, salt, and Friday Fennel.
- Pour over chicken and allow to marinate in the refrigerator for an hour.
- Preheat oven to 375 or prepare grill. Bake or grill chicken until internal temperature reads 165. Set aside.
White Wine Lemon Pasta
- Heat skillet with 1 tbsp of oil over medium heat.
- Add kale. Sauté until kale is lightly wilted and a little crisp, 3-5 minutes. Set aside.
- Add another tablespoon of olive oil. Add lemon slices and cook for a couple of minutes until they are slightly soft.
- Add wine, garlic, salt and pepper, and Friday Fennel. Cook until the wine is reduced by half, approximately 8-10 minutes.
- Slice chicken.
- Add the pasta, kale, parsley, remaining olive oil, and sliced chicken. Toss to combine. Buon appetito!
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