Once school starts back up (Monday), made-from-scratch dinners are a bit less frequent. Time becomes a precious commodity around here during the school year.
This pasta was completely improvised, but very tasty.
Jasmine's Lemon Chicken Spaghetti
-1 box whole wheat spaghetti
-5 cut-up chicken tenderloins (probably the equivalent of two large breasts)
-10 fresh lemons (or 3/4 cup lemon juice)
-the zest of one lemon
-organic grape tomatoes
-a couple handfuls of fresh spinach
-1/2 cup EVOO
-two chopped cloves of garlic
-cooking spray (for the chicken)
-salt and pepper to taste
Zest one lemon into a large bowl. Squeeze all but one lemon into the bowl. Set aside.
Brown the chicken, using a small amount of salt and pepper to taste. When the chicken is brown, turn the pan on low. Prepare pasta per directions, drain. While pasta is cooking, add a small amount of oil to the skillet to brown the chopped garlic and mushrooms. Once the garlic and mushrooms are brown, add in the lemon mixture. Once the juice begins to bubble, add all remaining vegetables and cover for 5 minutes, or until the spinach wilts.
Toss remaining EVOO with spaghetti until coated thoroughly. Pour lemon chicken sauce over pasta and serve. Squeeze final lemon over the pasta to finish.
Can you believe it took 10 lemons to make this pasta?! It was so fresh. A winner, for sure. Sorry this picture didn't turn out well.
Backing up a bit, here's my mid-afternoon snacky.