2 chicken breasts, skin and bones removed, meat sliced 1/4-inch thick 1/2 cup extra-virgin olive oil 2 tsp grated lemon zest plus 1/3 cup juice (2 lemons 1 small garlic clove, minced to a paste Salt and pepper 2 oz Parmesan cheese, grated (1 cup) 4 tbsp unsalted butter, softened 1/4 cup chopped fresh basil
1. Microwave chicken in covered bowl for two minutes to heat through; set aside. Whisk oil, lemon zest, lemon juice, garlic, and 1/2 teaspoon salt together in small bowl, then stir in Parmesan cheese until thick and creamy; set aside.
2. Meanwhile, bring four quarts water to boil in large pot. Add pasta and one tablespoon of salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot.
3. Stir olive oil mixture, warmed chicken, basil, and remaining two tablespoons of butter into pasta and toss to combine. Salt and pepper to taste and add reserved cooking water as needed to adjust consistency.
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