Lemon chicken is my husband’s favorite. It doesn’t matter whether it’s a whole roast chicken, chicken piccata, or this simple lemon pasta, he goes head over heels every time lemon, pepper and chicken combine. For this recipe, I used a combination of white pepper and lemon zest in a rich and a pasta sauce that’s deceptively rich (it’s actually quite low in fat!).
I started out with leftover rotisserie chicken that I shredded. Then I added a can of artichoke hearts that have been quartered and lots of garlic.
Once these ingredients are heated through and fragrant, I add the lemon zest, a dollop of sour cream and plain yogurt. The combination of the yogurt and sour cream make the most luxurious cream sauce that pairs wonderfully with the fresh lemon zest.
After those ingredients are combined, I add in some cooked pasta and white pepper and toss to coat. That’s it! Just top with a little shredded Parmesan cheese, some freshly chopped Italian parsley if you have it on hand and a lemon wedge.