 Note to self: Rosemary is not your strong suit. Lemme tell you guys something: Two of my dishes failed this week, so I had to start over. Not that they were bad... they just weren't great. This first dish started out as a tomato-based, rosemary and lemon chicken deal, but it was a no-go. The kalamata olives I added made it way too salty. So I opted for a lemon-butter base. This is very simple. You can add veggies to this. I would suggest onions and peppers or broccoli. ---Jenny LEMON AND ROSEMARY CHICKEN PARMESAN PASTA olive oil 1 "branch" rosemary 1 Chicken breast, cubed 1 clove garlic, diced 2 cups pasta (I used brown rice pasta), cooked and drained juice of 1 lemon butter Parmesan cheese salt and pepper to taste Heat olive oil, chicken and rosemary branch over medium-high heat. When chicken is a few mins from done, add diced garlic. Use oil and chicken juice to add to cooking pasta. Drain and rinse pasta well. Add about a tbsp or two to pasta, along with lemon juice, cheese, salt and pepper, and mix well. Voila! Serves 2 Printer-Friendly Version: 
0 Comments
Leave a Reply. |
To Ponder..."Food is never just food. It's also a way of getting at something else: who we are, who we have been, & who we want to be." -- Molly Wizenberg  Archives
March 2012
Categories
All
|
||
