Fast, Easy and Cheap Chicken & Pasta

It’s not just for girls anymore!!!

Anyway, Saturday night rolled in and we had company coming for dinner. We were both thrilled to see Pilar, she is one of our favorite people, and I did not want to be spending the little time we seem to have together in the kitchen. I was also a tad bit cooked out, as both Margo and I have been cooking up a storm, testing holiday recipes and preparing for a hibernation of some sort, judging by newly acquired layer of fat.

I post this recipe here not because this was the most wonderful meal I have ever made. Rather, I post this recipe as a testament to my kitchen philosophy that anyone can throw things together without a recipe and 99/100 times it will be good, if not great. Eschewing this philosophy will also allow you to utilize whatever is in your refrigerator and pantry and see far less food go to waste; another pet peeve of mine left over from the starving children from China who I grew up with.

Ingredients:

Serves Four

1 whole Chicken Breast

2 cloves Garlic, minced

10 Baby Bella Mushrooms, sliced

Penzey Mural of Flavor

S&P

1 Tblsp White Sugar

1 Tbslp Grated Lemon Zest

1 Tbslp EVO

1 cup Greens (I used Beet Greens because I had them, but I would have preferred Kale)

8 large Broccoli Florets, blanched

½ Medium Red Onion, quartered and sliced

¼ Cup Shredded Parmesan

¼ Cup Organic Half and Half

1 can Chicken Broth

2 Tblsp Capers

Juice of 1 Lemon

1 Box Pasta- I used Whole Grain Spirals

Preparation:

Cut Chicken Breast into 4 pieces and pound with Meat Mallet on a Board, until about ½ in thick. Sprinkle generously with S&P and Penzey’s Mural of Flavor on both sides.

As you can see in the pictures, I had dredged my chicken pieces in Panko mixed with Herbs and a bit of Shredded Parmesan. I would not do that again. It didn’t really add anything other than carbs to the dish!

Heat EVO in a large Skillet over medium heat. Add Garlic and Red Onion and stir for a couple of minutes until soft. Sprinkle with salt and sugar, stir and add mushrooms and cook for another minute.

Add Chicken and cook for about a minute on each side, just to brown. Add Greens and cook about 2 minutes to wilt.

Add Lemon Zest, Capers, Chicken Broth and Lemon Juice. Stir in, cover, reduce heat and simmer on low to reduce liquids by half.

Meanwhile cook Pasta to Al Dente, drain and place on serving plates.

When broth has been reduced, stir in Parmesan and Half and Half. Add Broccoli and serve over pasta.

Posted by saucycooks on November 21, 2011

https://saucycooks.wordpress.com/2011/11/21/fast-easy-and-cheap-chicken-pasta/