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Week 55 Recipe

LEMON PASTA WITH CHICKEN

TOOLS • Large Pot • Large Sauté Pan • Knife • Wooden Spoon • Cutting Board   INGREDIENTS • 1 pound dried penne (pasta) • 2 chicken cutlets • Black pepper • 3 cloves garlic, sliced • ¼ tsp red pepper flakes • 5 tbsp Olive oil, divided • 3  tbsp roughly chopped parsley • 2 lemons, juiced • ½ cup grated Parmesan cheese

PREPARATION: Boil water to cook pasta according to package instructions. Drain well and set aside. In the large pan over medium heat, add 3 tbsp of olive oil and cook the chicken until golden and completely done. Remove to a plate and slice into finger size. Over low heat, add 2 tbsp of Olive oil and sauté the garlic and red pepper flakes until fragrant. Add the cooked pasta and turn off heat. Mix all together. Add chicken to the warm pasta and sprinkle with chopped parsley. Add the lemon juice and toss. Just before serving, mix in the Parmesan cheese. HINTS: This recipe is easy to put together and the taste is sooo good. Using only one pan and one pot makes the cleanup easy too. I hope you enjoy this one. It is a keeper!