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Lemon Chicken Pasta

Chef Julie Yoon
  • 30 minutes
  • Serves 3

INGREDIENTS

1/2 lb

farfalle pasta (half a box)

4

boneless skinless chicken thighs

1

onion, diced

1

lemon, zested, and juiced

1 cup

chicken stock

1/4 cup

pasta cooking water

1/4 cup

heavy cream

1/3 cup

pecorino romano cheese (or Parmesan), grated

Olive oil

Salt and pepper