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Penne & Lemon Chicken


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  • For the Lemon Parmesan Dressing:
  • 1 lb. of your favorite Barilla pasta – prepared as directed
  • 3 cups of fresh baby spinach
  • 2 - 3 cloves of garlic – grated
  • 5 – 6 sun-dried tomatoes – chopped
  • Juice of 1 lemon
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 3 tbs. of grated Parmesan cheese
  • 3 – 4 tbs. olive oil
  • For the Chicken Breast:
  • 1 lb. of thin sliced chicken breast
  • For the Lemon Parmesan Marinade:
  • Juice of 1 lemon
  • 2 cloves of garlic grated
  • Juice of 1 lemon
  • 2 tbs. grated Parmesan cheese
  • 1/4 tsp. salt
  • 1/4 tsp. fresh ground black pepper
  • 3 – 4 tbs. olive oil


Servings 4
Preparation time 10mins
Cooking time 30mins
Adapted from


Step 1

For Spinach, Pasta & Lemon Parmesan Dressing:
Prepare the Lemon Parmesan Dressing in a large bowl. Add the baby spinach leaves and lift the pasta out of the water on to the spinach leaves and toss.

Chicken & Lemon Parmesan Marinade:
Prepare the marinade and add the chicken breast.
Heat a large griddle and brush with olive oil. Place the marinated chicken breast on the griddle and let cook for 2 – 3 minutes on one side before turning over and finish cooking on the other side. The cooking time will depend on the thickness of the cutlet. The juices should be clear and the internal temp should be 170 degrees F.
Serve the grilled chicken over the prepared pasta and spinach.

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