Saturday, October 12, 2013

Sauteed Chicken Pasta

This was a recipe born out of things I had around the house one weekend when I needed to make a meal, and it turned out to be easy and delicious. Growing up, we never ate pasta (and only ever spaghetti) without massive amounts of Prego on it. I do still have a nostalgic love for cheap pasta sauce with hamburger in it. Trying to get away from that, I like finding new stuff to put on pasta. Also, it feels kind of hamburger-helper-y, and I am, you know, fancier than that, ya'll.

Basics are:
Olive oil
Chopped garlic
Chopped tomato
Sliced mushrooms
Cubed/sliced chicken breast
Lemon juice

First, saute the garlic in butter and then add the chopped tomatoes. A few minutes later, add the mushrooms. Dredge the chicken in flour and add it to the pan after a little olive oil.

Start water boiling for your pasta, and get it cooking at the same time. I like angel hair, but in this instance, pretty much anything you like will work.

Cook the chicken through, then add some more olive oil, lemon juice, and the salt, pepper and basil to taste. I try to make sure there is enough liquid to make it a tad saucy, and then throw in your cooked pasta and toss together!

I love garlic and lemon together on pasta. I usually think pasta is pretty boring, but lemon and garlic make everything bright and tasty. It's not really anything revolutionary, but it is basic, has ingredients that are usually in the house, and tastes really good.

Also, this makes great leftovers. It seems like a lot of stuff I make isn't good on the second day. It gets mushy, or discolored or otherwise weird and unappetizing, but this is almost just as awesome reheated!

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