Wednesday, March 30, 2011

Lemon Chicken Pasta

Do you still have lemons hanging around?  I needed to find a way to use mine since many of my friends have huge crops this year and they shared their bounty.  This dinner was quick to put together with ingredients you probably have on hand.  The cayenne gives it a hint of spice so if you like more than that, adjust it to your taste.  All the citrus this year has been fantastic, but to tell you the truth, I'm looking forward to some berries!

Lemon Chicken Pasta

4 4-ounce boneless, skinless chicken breasts
1/4 cup freshly squeezed lemon juice
2 large garlic cloves, minced
2 teaspoons lemon zest
1 teaspoon sugar
1/8 teaspoon cayenne pepper
1 tablespoon plus 1 teaspoon extra virgin olive oil
8 ounces linguine or fettuccine pasta, preferably whole wheat, cooked according to
      package directions, and 1/2 cup pasta cooking liquid reserved
1/4 cup fresh parsley, chopped

Spray nonstick skillet with olive oil spray.  Cook chicken breasts over medium heat just until done and no pink remains.  Cut into strips and set aside.

In small bowl, combine lemon juice, garlic, lemon zest, sugar, cayenne pepper, and oil.  Drain pasta and toss with chicken and lemon sauce.  If pasta looks too dry, add pasta cooking liquid a little at a time until desired moistness is obtained.  Stir in parsley and serve immediately.

Makes 4 servings, about 1 1/3 cups each and 9 points plus per serving.

Note:  Due to popular demand, I am posting my own calculation of the "Weight Watchers Points Plus" value per serving.

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