With the holidays upon us already, there will be many evenings when dinner seems to take second place to everything else. It is good to have a few recipes that can be accomplished quickly and will please the family, too. Try this one with a simple salad and a loaf of garlic bread purchased at the store. You shouldn’t get any complaints!
Lemon Chicken over Pasta
16 ounces of your favorite spaghetti or linguine pasta.
1 pound of boneless chicken thighs
12 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon Italian seasoning or a combination of Oregano, Basil, and Thyme
1/2 cup chicken broth
4 tablespoons freshly squeezed lemon juice
1 cup whole milk
Heaping quarter cup of grated Parmesan cheese
3 cloves of garlic, peeled, crushed, and diced
1/4 cup finely chopped fresh parsley
Dice the chicken and sprinkle with salt, pepper, and Italian seasoning.
Combine the broth and lemon juice in a cup and set aside.
Combine the milk and cheese in another bowl and set aside.
In a large skillet, add a bit of olive oil and preheat. Add the garlic and chicken and brown and done.
Cook the pasta of choice until JUST done. You don’t want soggy pasta! Drain, and add to the chicken in the skillet. Gently mix well. Slowly pour milk mixture over pasta and chicken stirring to incorporate for two or three minutes or until the sauce begins to boil and thickens a little. Too dry, add bits more of the milk. Now add the parsley to the pan, toss to distribute evenly and Serve immediately.
Pass the pepper grinder and extra cheese!
You can also add a cup of drained, diced tomatoes to the sauce.
Want a more child friendly gourmet meal? Leave out the lemon, Italian spices and substitute cheddder cheese.