Barilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & ParmesanBarilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan
Barilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan
Barilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan
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Recipe - Price Rite Marketplace Corporate
Barilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan
Barilla® Al Bronzo™ Spaghetti with Lemon Chicken, Ginger, Basil & Parmesan
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Ingredients
1 box Barilla® Al Bronzo™ Spaghetti pasta
5 tablespoons extra virgin olive oil. divided
12 ounces chicken thigh, boneless, skinless
2 cloves garlic, minced. divided
1 tablespoon Fresh Ginger, grated
1 lemon, zested. divided
1 lemon, juiced
½ cup Parmigiano-Reggiano cheese, grated
½ cup basil leaves, julienne
Sea salt to taste
Freshly ground black pepper to taste
Directions

 

1      Mix chicken thigh with 1 tablespoon of olive oil, 1 clove of minced garlic, half of the lemon zest, salt, and pepper.

2      In a skillet over med/high heat, brown chicken thigh for 5-6 min or until cooked through. Julienne chicken and set aside. 

3      Cook pasta 3 minutes less than package directions.

4      Meanwhile, in the same skillet sauté garlic and ginger in 2 tablespoons olive oil for a minute. Add lemon juice and 1 cup pasta cooking water, bring to a simmer. 

5        Drain pasta, toss with lemon juice mixture over high heat, add reserved chicken, add additional pasta cooking water as needed for desired texture. Simmer for 3 more minutes. 

6        Turn off heat, finish with remaining olive oil, cheese, lemon zests and black pepper. Mix well, then top with basil before serving.

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Prep Time
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Cook Time
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Servings

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Makes 0 servings
1 box Barilla® Al Bronzo™ Spaghetti pasta
Not Available
5 tablespoons extra virgin olive oil. divided
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
Bowl & Basket Extra Virgin Olive Oil, 25.5 fl oz
$6.99$0.27/fl oz
12 ounces chicken thigh, boneless, skinless
Perdue Chicken Thighs Value Pack
Perdue Chicken Thighs Value Pack
$7.90 avg/ea$1.49/lb
2 cloves garlic, minced. divided
Garlic 5 ct, 5 oz
Garlic 5 ct, 5 oz
$2.49$0.50/oz
1 tablespoon Fresh Ginger, grated
Ginger Root
Ginger Root
$0.93 avg/ea$0.19/oz
1 lemon, zested. divided
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.67
1 lemon, juiced
Lemon 1 ct, 1 each
Lemon 1 ct, 1 each
$0.67
½ cup Parmigiano-Reggiano cheese, grated
Not Available
½ cup basil leaves, julienne
Fresh Basil in Bag, 3 oz
Fresh Basil in Bag, 3 oz
$2.69$0.90/oz
Sea salt to taste
Badia Sea Salt Grinder, 4.25 oz
Badia Sea Salt Grinder, 4.25 oz
$3.49$0.82/oz
Freshly ground black pepper to taste
Badia Black Pepper Ground 0.5 oz
Badia Black Pepper Ground 0.5 oz
$0.99$1.98/oz

Directions

 

1      Mix chicken thigh with 1 tablespoon of olive oil, 1 clove of minced garlic, half of the lemon zest, salt, and pepper.

2      In a skillet over med/high heat, brown chicken thigh for 5-6 min or until cooked through. Julienne chicken and set aside. 

3      Cook pasta 3 minutes less than package directions.

4      Meanwhile, in the same skillet sauté garlic and ginger in 2 tablespoons olive oil for a minute. Add lemon juice and 1 cup pasta cooking water, bring to a simmer. 

5        Drain pasta, toss with lemon juice mixture over high heat, add reserved chicken, add additional pasta cooking water as needed for desired texture. Simmer for 3 more minutes. 

6        Turn off heat, finish with remaining olive oil, cheese, lemon zests and black pepper. Mix well, then top with basil before serving.