Lemon & Pepper Chicken w/ Angel Hair Pasta
8 oz. angel hair pasta
Save 1 cup cooking liquid from pasta.
lemon & pepper seasoning
onion powder
garlic powder
boneless/skinless chicken breasts
1 TBSP canola or mild flavored (light) olive oil
2 large Plum or Roma tomatoes, diced
½ tsp. Italian seasoning
½ tsp. dried oregano
½ tsp. dried basil leaves
fresh chopped parsley (optional)
Heat large skillet (with lid) to medium-high heat.
Meanwhile, cook 8 oz. (½ box) of angel hair pasta, according to package directions. (Go light on salt, if using)
Sprinkle both sides of breasts liberally with lemon & pepper seasoning. Afterword, sparingly flavor with onion and garlic powders, (both sides).
Place 1 TBSP of oil in skillet, heat until hot, but not smoking.
Add chicken breast halves and cook for 3 or 4 minutes before turning. Cook for a few more minutes before adding lid. Turn heat to low. Let chicken simmer in juices.
When almost cooked through, add the diced tomatoes and 1 cup of cooking liquid from pasta. Add oregano, Italian seasoning, basil and parsley, if using. Replace lid and simmer a little longer.
When tomatoes have softened, remove chicken to a serving platter, leaving most of tomato mixture in skillet
Pour sauce over cooked and drained pasta. Mix well. Place pasta on serving dish and serve with chicken on top. Add a sprinkle of Parmesan cheese if you like.
My original recipe!
