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
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...)