From the kitchen of One Perfect Bite...This is a great recipe to have on file when growling stomachs and a nagging clock demand a quick, yet substantial supper. This pasta takes about 20 minutes to prepare and it uses ingredients that can be found in any grocery store. Better still, thanks in no small part to the fresh lemon and tomatoes that are used in its preparation, it is remarkably light and can trick the palate into thinking that spring has pushed back winter winds and their accompanying waves of snow. This is an ever-so-slight adaption of another recipe that I found, here, on the Mazola recipe site. I made it for our dinner tonight in an impossible kitchen. The Silver Fox and I retired an old friend today. Our 20 year old Buick has moved on to that great junkyard in the sky and we decided to test her replacement with a maiden voyage to the coast. The trip was planned to include an overnight stay at Loon Lake where said kitchen may be found. The cabin sits directly on the shore of the glass-like lake and the scenery from its porch and windows at this time of year is achingly beautiful. Were it not for the loons and occasional gusts that rile the fallen leaves, you could almost hear the stillness. We've stayed here before and the cabin is lovely, but because it was designed for outdoor cooking, the kitchen is a nightmare. While I don't have to rub sticks to make fire, it does not invite displays of culinary daring do. Whatever you make here must be simple or you'll starve to death. At any rate, if this warm lemon pasta can be made in the kitchen at Loon Lake, it can be made anywhere and I hope you'll do that very thing. Here's the recipe.
Warm Chicken Lemon Pasta...from the kitchen of one Perfect Bite courtesy of Mazola
1/2 cup extra virgin olive oil
1 tablespoon freshly grated lemon peel (1 large OR 2 medium lemons)
1/4 cup fresh lemon juice
1 tablespoon minced fresh garlic
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1-1/2 pounds boneless, skinless chicken breasts
1 pound cooked pasta (penne, radiatore or cavatappi)
2 cups halved, fresh grape OR cherry tomatoes
1/2 cup chopped fresh basil
Lemon wedges for garnish
1) Combine olive oil, lemon peel, lemon juice, garlic, salt and pepper in a small bowl. Set aside.
2) Pat chicken dry using paper towels. Cut into 1-inch cubes and place in a bowl. Pour half of lemon mixture over chicken, reserving remaining lemon mixture.
3) Heat a large skillet over medium heat. Add chicken mixture and cook for 8 to 10 minutes, until cooked through. Remove from heat and add to cooked pasta. Stir in tomatoes, fresh basil and remaining lemon oil mixture. Garnish with lemon wedges and serve immediately. Yield: 6 generous servings.
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