Wednesday, July 13, 2011

Chicken Pasta with Parm-Lemon Sauce

Hey everyone.  Before I curl up with Jack and watch a movie (because tomorrow is my day off and I don't have to wake up at any particular time) I wanted to share the amazing lunch we whipped up together.  You see I have this sticky note on my desktop that is entitled "Things to Make This Week".  Confession: There are wayyyyyy too many recipes on it to make in one week (especially if I ever want to remain in my size 5 skinny jeans) and those recipes have been accumulating for months now.  So, after seeing this, Jack decided to make a command decision and chose a recipe for us to tackle for lunch today.  Here it is:

Chicken Pasta with Parm-Lemon Sauce for Two
Based on Dianasaur Dishes recipe.

2 4oz servings of chicken, raw and cubed
2 servings of pasta (we used thin spaghetti)
Salt and pepper, to season chicken
1 tbsp olive oil
1/4 cup almond milk (unsweetened works great)
1 lemon, sliced in half and juiced
1/4 cup parmesan cheese (no real stuff in the fridge so we used reduced fat grated parm)
1 serving (87g) frozen peas
1 small zucchini, sliced into quarters lengthwise then diced

How to:
1. Cube your chicken and season with salt and pepper.  Work it in.  Don't be afraid to get dirty.
2. Bring your water to a boil after it is seasoned with a pinch of salt.  This is your only chance to season the pasta, don't you miss it.
3. Heat the tbsp of oil in a skillet and drop in the chicken.  Drop in your pasta at this point too and set a timer for 2 minutes shorter than the box says it needs to cook.
4. Let that chicken sizzle away on medium heat and stir it around so it cooks through.  Takes about 5 minutes.  Raise the heat for another 2 minutes to brown the chicken.
5. When your pasta timer goes off (you should still technically have two minutes left of cooking time!) throw in your peas and zucchini.  Set a timer for 2 minutes.  Keep stirring that chicken...
6. Turn off the heat in your skillet and add in your lemon juice, milk, and parmesan.  This will turn into a thick and creamy paste almost.  Just make sure the chicken is coated.
7. When your pasta/peas/zucchini mixture is done, drain and toss it into the skillet with the chicken and sauce. Toss with tongs (or a spatula though its much harder this way) and then divide it up.

This recipe turned out nice and light, perfect for a lunch.  The sauce was just heavy enough to let you know it was there but not so much so that it overtook the dish.  Overall the dish had a lovely flavor.  I think I should try making more sauces this way.  It worked great.  The way we made it came out to 475 calories a plate.  Considering that you have your carbs, protein, veggies, and some dairy in there, I'd said this was a win.  =D

Have a great night! (Hmmm, I wonder what movie we'll watch...)


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