Lemon chicken pasta with Mizuna

Today’s dinner idea came to me while buying groceries at the supermarket. I had just bought a bag of fresh linguine, so I thought of a new pasta recipe. It’s a very easy and quick pasta recipe perfect for hot summer days.


  • Lemon juice (freshly squeezed or 100% bottled lemon juice)
  • White cooking wine
  • Shredded chicken breast (boiled chicken meat or shredded “salad chicken”)
  • Mizuna (Japanese mustard leafs) [or alternatively, baby spinach or baby bok-choy ]
  • Green onions
  • Powdered chicken broth
  • Salt & pepper
  • Dried herbs
  • Olive oil

I used a pack of “salad chicken,” a boiled chicken breast sold vacuum packed in the deli aisles here. After shredding it I heated the chicken strips in olive oil and added a generous amount of lemon juice, some white cooking wine (or just plain white wine), a little bit of water and powdered chicken broth and let things simmer for a few minutes. After adding some green onions and the stems of the Mizuna, I added salt and pepper and some dried herbs such as chives and parsley. Then mix with cooked pasta and add the leafy part of Mizuna at the end as they cook in seconds.

I had prepped the chicken before, but the cooking part took about 15 minutes.

The result was a healthy, fresh tasting, tangy kind of pasta.

And the reaffirmation that lemon, white wine and chicken go pretty well together.