Lemon Pasta with Chicken
1 pkg penne pasta
2 boneless chicken breasts, boiled and roughly chopped
Salt and freshly ground black pepper
3 cloves garlic, sliced thinly
1 tsp tsp red pepper flakes
3 tablespoons olive oil
3 tablespoons roughly chopped fresh parsley, for garnish
3 large lemons, juiced
½ cup grated Parmesan
½ cup chicken stock
1. Cook the pasta in a large pot of boiling water seasoned with 2 tsp salt until al dente. Drain well and set aside.
2. Boil chicken in water seasoned with salt and pepper until tender. Reserve a cup of stock and roughly chop the chicken.
3. Heat a non stick skillet on medium and add three rounds of olive oil. Add the garlic and red pepper flakes and sauté till fragrant.
4. Add the chicken and sauté for two minutes or until sides are lightly browned. Add cooked pasta and gently toss with a tong.
5. Add chicken stock when it gets too dry, pouring on the side of the pan. Just swirl it so as not to smash the pasta.
6. Turn off the heat and add the lemon juice, chopped parsley and the grated parmesan shaking the pan to coat the pasta. Serve right away.
It is important to season the water with salt and pepper when boiling the chicken – if possible add a chicken boullion to enhance the flavor. Same thing when cooking the pasta- season the water with salt.
Do not rinse the pasta after cooking- it should go straight to the drainer while preparing your chicken and lemon mix.
I was supposed to post this last night but I just didn't have time. It was NBA opening and I had to give my homeboys some moral support he he. It was also the awarding of the championship rings and I didn't want to miss it. And since they won last night, I was inspired to make Apple Crostata with Caramel Sauce.
1 pie crust
4 medium apples sliced thinly
¾ cup granulated sugar
2 tsp cinnamon
1 tbsp cornstarch
1 egg slightly beaten
Dulce de leche for drizzling or you may sprinkle the sides of the crust with brown sugar
after brushing with egg wash prior to baking
1. Line your baking sheet pan with ungreased parchment paper
2. Mix sugar, cinnamon and cornstarch in a bowl.
3. Add the apples then gently toss
4. Place the pie crust in the middle of the pan. I f you have the store-bought one, I would assume it has been thawed so just roll it open in the middle of the pan.
5. Spoon the apple mixture onto the center of the crust spreading to within two inches of edge.
6. Gently fold edge of crust over the apple mixture in a pleating fashion
7. Brush the edges with egg wash
8. Bake in a preheated oven at 400 degrees F for 20 minutes or till the crust is golden brown
9. Serve warm with a drizzle of dulce de leche
With too much left over apple mixture, I frantically searched my freezer for my puff pastry shells and came up with Caramel Apple Puffs. Puff pastry shells filled with the cinnamon apple filling which I drizzled with dulce de leche ... absolute yumminess!