This Lemon Chicken Pasta is a bright and flavorful meal, but still easy to put together on a weeknight. I have had lemons pile up in my refrigerator each week, so it was nice to put a couple to good use. I used my large wok to toss the pasta with the chicken and sauce. If you don’t have a pan large enough to accommodate all the ingredients, then use the emptied out large pot after cooking the pasta.
I made this dish the week before Evan’s birthday, so I doubled the original recipe to make enough for a couple of days worth of leftovers. It held up well the next day. Evan did not like it at all. I am not sure if it was just due to the pasta ( I have never been able to get him to eat Farfalle) or the lemon sauce. Oh well, the rest of us enjoyed it!