fresh & easy lemon chicken pasta

03/13/2012 by · Leave a Comment

I have been craving lemons like crazy lately. Yes, another hormonal pregnancy thing I’m sure, but I love lemons anyways, so this one is not-too-weird for me.

When I am craving lemons and pasta, I usually throw together a simple homemade lemon fettuccine alfredo. But I am afraid that I have been indulging in that treat a little too often lately and I needed to come up with something healthier for everyday!

This fresh, easy meal is super-simple to throw together and incredibly satisfying. Most of these ingredients are in your pantry (aren’t they?) and if they aren’t, they should be!!

Keep the basics on hand - pasta, lemons, a few tomatoes, good parmesan cheese… and you’ve always got a simple, delicious meal to whip up!

Try this next time you are craving lemons, or you just need a little taste of summer!

Fresh & Easy Lemon Chicken Pasta Recipe
adapted from Steamy Kitchen on Tasty Kitchen
serves 3-4, depending on accompaniments

Ingredients:
1/2 pound long pasta, cooked al dente
2 tablespoons olive oil
1 large chicken breast (or 2 smaller ones!)
2 tablespoons butter
1 large clove garlic, finely minced
2 vine-ripened tomatoes, chopped
1 cup chicken stock (or 1/2 cup chicken stock + 1/2 cup white wine)
fresh-squeezed juice of 1-2 lemons
fresh italian parsley
salt & pepper, to taste
crushed red pepper flakes
freshly grated parmesan cheese, for topping (optional)

Directions:
In a large pan, heat the olive oil over medium-high heat. Slice the chicken breast in half horizontally, like you are halving a bagel. Season lightly with salt & pepper, and cook in the hot pan until lightly browned and cooked through, a few minutes on each side. Remove from the pan, and set aside.

Turn the heat down to low and stir in the butter and minced garlic. Sauté for a few seconds and then stir in the chopped tomatoes. Turn the heat back up to medium-high and stir in the chicken stock, letting it simmer while you stir gently and scrape up all the good flavor-bits off the bottom of the pan!

Slice the cooked chicken breast and place it back in the pan with the sauce to warm up. Gently toss in the noodles and season with salt & pepper and as much fresh lemon juice, parsley, crushed red pepper and parmesan cheese as you like!

Serve immediately with crusty garlic bread and a tossed salad for a great summer-tasting meal any time of the year!

Filed Under: recipes, recipes - dinner, recipes - healthy, recipes - make ahead, recipes - pasta ·

lemon fettuccine alfredo, from scratch

02/27/2012 by · Leave a Comment

In my mind, there is nothing as simple, comforting and satisfying as a big plate of homemade Fettuccine Alfredo.

When we think of Alfredo sauce, most of us think of a restaurant or a little jar from the grocery store. But once you’ve tried making it yourself I promise you will never go back!

This easy dish has very few ingredients, very simple prep — and in minutes you can have one of the most flavorful, delicious meals you have ever enjoyed!

Pair this delicious pasta with grilled steak, chicken or sauteed shrimp (spicy lemon-garlic shrimp! mmm) — and of course some fresh garlic bread and a salad — and you’ve got a feast!

I like to make this meal when I am running short on time or ideas or when I just want to spoil someone without a ton of prep or effort. Whether I make it lemon or just plain Alfredo (just leave out the lemon juice and zest!), I have never had someone walk away from my table disappointed!

Oh, and in case you’re wondering, this meal could definitely win you a guy’s heart, if that’s what you’re going for, that is (wink, wink).

lemon fettuccine alfredo, from scratch

Ingredients

  • 1 lb fettuccine pasta
  • 1/2 cup butter
  • 1 clove garlic, minced
  • zest from one large lemon
  • juice from one large lemon
  • 1 cup heavy cream
  • salt & pepper to taste
  • 2 cups freshly grated Parmesan cheese

Directions

Cook the pasta according to package directions. Meanwhile, in a large saucepan, melt the butter over medium heat.

Saute the garlic for about 30 seconds and then stir in the heavy cream and lemon zest, reduce the heat to medium low and stir occasionally until the cream is warm. Turn off the heat and stir in the grated parmesan (leaving out a bit to sprinkle on top if you'd like!) until melted.

When the pasta is done, stir them into the warm cream sauce, toss to coat well, add the lemon juice to taste, along with salt and pepper, until the pasta is seasoned to your liking.

Serve immediately with lots of fresh garlic bread and a salad!

http://sweetannas.com/2012/02/lemon-fettuccine-alfredo-from-scratch.html

Filed Under: giveaways, recipes, recipes - dinner, recipes - pasta, reviews - food ·

chicken marsala pasta… with mushrooms & artichokes

02/09/2012 by · Leave a Comment

This creamy pasta was a culmination of specific cravings and ingredients that needed to be used.

I had a craving for artichokes, a bunch of mushrooms that needed to be used up, and then the husband mentioned wanting some chicken marsala… so here we are!

Creamy marsala pasta with chicken, mushrooms and artichoke hearts!

Yum!

(Thankfully, in the midst of the beef-aversions this baby seems to have, we are still loving chicken… otherwise we would be sadly lacking in the protein we need.)

I had no problem shoveling in a huge bowl-full of this and plan on having some more for lunch!

If you don’t have - or don’t love - artichoke hearts, chopped asparagus would be lovely in this dish too.

Oh great… and now I’m craving asparagus!

Chicken Marsala Pasta with Mushrooms & Artichokes Recipe
adapted from Giada DeLaurentiis
makes 4-6 servings

Ingredients:
1 lb short pasta
2-3 skinless, boneless chicken breasts, cut into strips
4 tablespoons olive oil
1/2 large onion, finely chopped
12oz, or so, mushrooms, sliced or chopped
1 clove garlic, finely chopped
salt & pepper, to taste
1/2 cup marsala (or other sweet wine)
1/2 cup chicken stock
1/2 lb frozen artichoke hearts, thawed
1 cup freshly grated parmesan cheese
1/2 cup heavy cream
1/4 cup chopped fresh italian parsley

Directions:
Cook the pasta according to the package directions; Set aside.

In a large skillet, heat the olive oil over medium-high heat until hot. Sauté the chicken strips, in one or two batches, depending on the size of your pan, until they are golden and cooked through. Remove them to a plate and set aside.

In the still hot oil, cook the onions and mushrooms for 10 minutes, seasoning well with salt & pepper, until soft and starting to brown. Stir in the garlic and cook for a few seconds, until fragrant.

Stir in the wine and chicken stock and cook, simmering gently and scraping all the bits off the bottom of the pan with a wooden spoon, until reduced… about 5 minutes.

Stir in the cooked chicken strips, the artichoke hearts or asparagus pieces, the cream & the parmesan cheese and cook over medium heat until the artichoke hearts are heated through.

Stir in the cooked noodles, the parsley and more salt & pepper if needed.

Serve immediately with lots of fresh garlic bread!

Filed Under: recipes, recipes - dinner, recipes - pasta ·
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