Tuesday, June 9, 2009
Lemon Parm Pasta with Chicken
I tend to keep dinner simple when Carl is gone...which is often, but I wanted something better than a sandwich tonight. Luckily I have Lindsay on emergency standby, and she recommended this recipe! And remember...I always trust Lindsay...or at least her taste buds :) It was originally from Spark People.
This was the perfect quick, light and fresh recipe for this warm spring night! I'll definitely keep it in my rotation!
* 1/2 lb. angel hair pasta (I used about a 1/4 lb)
* 1 lb. boneless skinless chicken breast, chopped into bite sized pieces (I used one regular sized chicken breast)
* 2-3 cloves garlic, minced (I used 2 cloves)
* 2 tbsp butter (1 tbsp butter)
* 3 tbsp lemon juice
* 1/4 cup shredded parmesan cheese (It's cheese...you know I still doubled it!)
* 1 cup reserved pasta water (I used about 1/2 c)
1. Bring large pot of water to a boil.
2. Meanwhile, heat butter in large skillet. Saute chicken and garlic until cooked through.
3. Cook pasta according to package directions.
4. Add lemon juice and Parmesan to chicken shortly before pasta is done.
5. Toss the cooked pasta with the chicken mixture.
6. Ladle in 1 cup of pasta water to extend the sauce.
*My suggestion is to wait until the water is boiling and the pasta is in the pot to start the chicken. Mine cooked up pretty quickly, even with the heat on low.