Lemon Pepper Pasta w/ Lemon Garlic Chicken

March 29, 2019
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This recipe was so good I surprised myself. I couldn’t stop eating it. My family loved it too. So if you can’t put down your fork, I apologize in advance!

1/2 lb GF Linguine (I like Tinkyada Brown Rice Pasta), cooked to package directions for al dente

2 Large Zucchinis, turned into noodles using a Spiralizer

1/4 Cup Extra Virgin Olive Oil

2 Large Garlic Cloves, minced

Zest from one Lemon

1/3 Cup Lemon Juice

3 Tablespoons Parsley Chopped

For the Chicken:

1 lb Boneless Skinless Chicken Breast, cut into bite-size pieces

1 Lemon, juiced

2 Garlic Cloves, minced

Salt & Pepper

  1. Preheat the oven to 400º & heat the water for the noodles

  2. Mix the Lemon, garlic & chicken in a casserole dish & sprinkle with salt & pepper. Place in the preheated oven. Let cook for about 15-20 minutes until completely cooked & opaque.

  3. Add the noodles to the hot water to cook.

  4. While the chicken & noodles are cooking, spiralize the zucchini & set aside.

  5. Heat a skillet over medium-low heat, add the olive oil & garlic. Cook for about a minute, stirring constantly

  6. Reduce the heat to low, add the lemon juice, zest, salt & pepper & stir to combine. Let cook for about a minute or two.

  7. Pull the chicken from the oven, add the chicken (without the liquid) to the pan. Reserve about 1/4-1/2 cup of the liquid to add to the pan at the end.

  8. Drain & add the noodles & zucchini noodles to the pan.

  9. Add 1/4 to a 1/2 cup of the chicken cooking liquid to the skillet & toss everything together with the parsley

  10. Enjoy!

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