Lemon Chicken Pasta

Servings: 4-6

Ingredients:

1 to 1.5lb of chicken thighs
5 cloves of garlic
2 lemons
1 pound penne rigatti
1 cup of finely shredded parmesan
1/4 cup olive oil
Dry Italian blend seasoning (basil, thyme, rosemary, etc)

Instructions:

1. Start 1 gallon of water to boil for pasta
2. In largest saute pan, heat olive oil
3. While oil is heating, season one side of chicken thighs with Italian seasoning, salt and pepper
4. Once oil is thoroughly heated place seasoned side of chicken into pan
5. Add garlic to pan, make sure not to burn it
6. Season opposite side of chicken
7. Once chicken is browned on one side, flip it over and brown the other side
8. Cook chicken till brown (not necessarily fully done)
9. While chicken is browning, zest lemon, then juice it and set aside
10. Once water is boiling, add 1/4 up of salt to water and add pasta to cook
11. Cook pasta for about 75% of box instructions, reserve 2 cups of pasta water, and drain pasta
12. Once chicken is browned on both sides, pull it out and wrap in aluminum foil
13. Turn off heat on saute pan.
14. Pull out garlic and mash with a fork
15. Once chicken has rested for 5 minutes (reserve juice), turn saute pan back on medium high and slice chicken
16. Once pan is hot, add pasta and stir to coat with residual oil
17. Once coated add lemon zest and juice, parmesan, and mashed garlic, and stir vigorously
18. While you are stirring, add enough reserved pasta water to bring sauce together.
19. Add chicken back (with reserved juices) and simmer/stir for 2 more minutes
20. Serve