Lemon and Rosemary Chicken Parmesan Pasta

   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

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