Johnsonville Flame Grilled Lemon Chicken Pasta Recipes

PASTA WITH FRIED LEMONS AND CHILE FLAKES

Steps:

• Bring a large pot of salted water to a boil. Finely zest 2 of the lemons and set aside. Trim the tops and bottoms off the other 2 lemons and cut lengthwise into quarters; remove seeds. Thinly slice the quarters crosswise into triangles. Blanch the lemon pieces in the boiling water for 2 minutes, then transfer with a slotted spoon to a dish towel. Blot dry.
• In the boiling water, add pasta and cook until just barely al dente. Drain, reserving 1/2 cup of the pasta cooking water.
• Meanwhile, in a large skillet, heat 1 tablespoon of the oil over high heat. Add the dried lemon pieces and season with a pinch each of salt and sugar. Cook until the lemons are caramelized and browned at the edges, 3 to 5 minutes. Transfer to a plate.
• Melt the butter with the remaining oil in the pan over medium heat. Add the chile flakes and zest of both lemons; cook until fragrant. Whisk in the reserved pasta water.
• Toss in pasta, juice of 1 lemon, cheese, pepper and the remaining salt. Cook until pasta is well coated with sauce. Toss in the caramelized lemon and the celery leaves and parsley if using. Taste and add lemon juice if needed. Serve, topped with a drizzle of oil, more cheese if you like, and a sprinkle of sea salt.

JOHNSONVILLE FLAME GRILLED LEMON CHICKEN PASTA

Steps:

• In a large skillet, saute the pepper and peas in olive oil and butter for 6 minutes or until crisp tender; add garlic and saute an additional minute.
• Add cream cheese, chicken broth, lemon zest and salt. Cook until smooth; add the chicken and pasta. Cook until heated through.
• Garnish with Parmesan cheese and oregano.

JOHNSONVILLE FLAME GRILLED LEMON CHICKEN PASTA

Steps:

• In a large skillet, saute the pepper and peas in olive oil and butter for 6 minutes or until crisp tender; add garlic and saute an additional minute.
• Add cream cheese, chicken broth, lemon zest and salt. Cook until smooth; add the chicken and pasta. Cook until heated through.
• Garnish with Parmesan cheese and oregano.

JOHNSONVILLE FLAME GRILLED LEMON CHICKEN PASTA

Steps:

• In a large skillet, saute the pepper and peas in olive oil and butter for 6 minutes or until crisp tender; add garlic and saute an additional minute.
• Add cream cheese, chicken broth, lemon zest and salt. Cook until smooth; add the chicken and pasta. Cook until heated through.
• Garnish with Parmesan cheese and oregano.

JOHNSONVILLE FLAME GRILLED TERIYAKI CHICKEN PIZZA

Steps:

• In a bowl, combine the pineapple, red onion, green pepper, and teriyaki sauce. Cover and refrigerate for 30 minutes.
• Preheat the oven to 425 degrees F (220 degrees C).
• Sprinkle 3/4 cup cheese on pizza crust. Top with pineapple mixture and chicken. Sprinkle with remaining cheese.
• Bake for 15 to 20 minutes or until cheese is melted.
• Sprinkle with green onion and drizzle with teriyaki sauce, if desired.