Lemon and Pink Peppercorn Pasta with Herbed Chicken

Elena Besser

Ingredients

In a large bowl, combine all chicken ingredients. Toss to coat and set aside to marinate, about 30 minutes at room temperature, or up to overnight in the fridge.
Preheat the oven to 425°F. Remove the chicken from the marinade and place onto a foil-lined baking sheet. Bake for 15 to 20 minutes, or until the internal temperature of the chicken has reached 160 to 165°F. Remove and let rest for 5 to 10 minutes before slicing.
Bring a large pot of water to a boil. Once boiling, season with salt. Add pasta and cook according to the directions on the pasta box, stirring occasionally, until the pasta reaches al dente. Strain, reserving 2 cups of pasta water.
Using a peeler, shave off 3 strips of the lemon peel. Thinly slice these strips into ribbons. Set aside for garnish.
In a separate pot, add ¼ cup pasta water, 1 tablespoon butter, the zest of 1 Wonderful Seedless Lemon, and pink peppercorns. Cook over a simmer, stirring occasionally, until the peppercorns are fragrant, about 1 to 2 minutes. Next, add the pasta and remaining butter, stirring until the butter is melted. If needed, add a little more pasta water, ¼ cup at a time, until a saucy consistency is reached. Remove from heat and stir in the parmesan cheese until creamy and melted. Add the juice of the Wonderful Seedless Lemons, and stir to combine.
To serve, divide pasta into bowls, top with more cheese, pink peppercorns, chicken (if desired), and lemon ribbons.

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Wonderful® Seedless Lemons