Thursday, June 17, 2010

Lemon Chicken Farfalle


¼ to ½ cup of butter, melted

½ cup lemon juice

1 clove garlic, minced

1 tablespoon dried parsley

2 cups cooked diced chicken

1 lb cooked farfalle pasta

Olive oil



Parmesan Cheese


Cook pasta according to directions (be sure to salt the water).

Salt and pepper chicken and brown in a little olive oil until no longer pink.

Melt butter and add lemon juice, garlic, parsley and ¼ teaspoon black pepper.

Pour lemon butter over the chicken and pasta.

Serve with Parmesan cheese.

No comments: