Last week, my experiences in the kitchen were basically all flops (except those peanut butter and chip cookies, of course). I scalded my left hand in boiling liquid, spilled barbecue all over the floor, and ruined the lid to one of my most-used dishes. But worse than all of that, I had a series of bum recipes! Everything was edible...even good...but it wasn't great. Definitely not worth telling you about.
Discouraged by my lack of success, I turned to a very inspirational TV show...Everybody Loves Raymond.
"What?" you may be thinking. Everybody Loves Raymond inspirational? Yep, it is!
You see, Everybody Loves Raymond is about cooking. Now, I know, I know, the storyline revolves around a momma's boy husband whose strange family and headstrong wife can't seem to get along. But, underlying all of their hilarious drama, there's always food.
Raymond's mother, Marie, is a fantastic cook. Raymond's wife, Debra, is a terrible cook. And, at least once an episode, the laughing viewer is reminded of these two facts.
Last week, I really felt like Debra. I tried, and I tried, and nothing turned out right. But then I remembered that there's at least one meal that Debra can cook (so she cooks it all the time)...lemon chicken. And if Debra can do it, I can do it!
I decided to create a lemon chicken pasta. It's healthy, it's filling, and it's got so many flavorful spices added that you won't know what hit you!
Place 4 chicken breasts in a baking dish (please ignore the fact that my pictures only show 3...it's all I had). Lightly drizzle with about a tablespoon of olive oil and the juice of one lemon.
In a small bowl, mix together one teaspoon each of Cajun seasoning (or seasoned salt), freshly ground pepper, tarragon, basil, thyme, and rosemary. Add to that 1/2 teaspoon of sage.
Pour those seasonings straight on top of the chicken breasts - just sprinkle them on.
Cook your chicken in the oven for about 25-30 minutes at 350 degrees, or until done.
Meanwhile, saute 1 clove of garlic in 1 tablespoon of olive oil for about 1 minute. Then, add 1 teaspoon of sugar, 1/2 teaspoon pepper, and the juice of 1/2 of a lemon.
Mix this all together, and then throw in your cooked pasta, tossing to coat.
Once your chicken is done, remove it to a cutting board and cut into strips.
Place pasta in a bowl, arrange chicken over the top, and garnish with slices from remaining lemon. Ta da!!!
Lemon Chicken Pasta
2 lemons, divided
4 chicken breasts
2 T. olive oil, divided
1 t. each Cajun seasoning (or seasoned salt), freshly ground black pepper, tarragon, basil, thyme, and rosemary
1/2 t. sage
16 oz. package pasta, cooked
1 clove garlic, minced
1 t. sugar
1/2 t. pepper
Place chicken breasts in a baking dish; drizzle with 1 T. olive oil and juice from one lemon. In a small bowl, combine Cajun seasoning, black pepper, tarragon, basil, thyme, rosemary, and sage; pour over chicken breasts. Bake chicken at 350 degrees for 25-30 minutes, or until cooked through.
Meanwhile, saute garlic in 1 T. olive oil for 1 minute. Add sugar, pepper, and juice from half of a lemon; mix. Add cooked pasta and toss to coat.
To serve, cut chicken breasts into thin strips and arrange over pasta. Garnish with slices from the remaining lemon half. Makes 8 servings.
Gluten-free variation: use gluten-free pasta.
Nutrition: 254 cal, 5g fat, 1g sat fat, 0g trans fat, 68mg cholesterol, 368mg sodium, 19g carbs, 1g fiber, 1g sugar, 31g protein, 1% vit. A, 10% vit. C, 3% calcium, 11% iron.
This recipe is linked to Tempt My Tummy Tuesday , Tasty Tuesday, and Tuesdays at the Table