Monday, July 13, 2015

Honey Lemon Chicken Pasta

Time seems to keep slipping away from me.

While I haven't posted a new recipe in almost two weeks, that definitely does not mean that I haven't made anything.  I just haven't made anything that was up to "blog worthy" standards.

Among the sad contestants were; Crock Pot Pot Roast with Vegetables, Corn Chowder, Fruity Coconut Milk Popsicles, and Red, White & Blueberry Truffles.  Some of these only tasted so-so, while others tasted great, but looked hideous.

Perhaps someday I will be cool and collected enough to be a blogger with a back-log that allows me to continuously post things that I've made previously, instead of relying only on what I make the day I post... ah, to dream!

Thankfully, I was saved by tonight's dinner.

This summery pasta dish came together fast, and the tart lemon mixes wonderfully with the sweet honey for a unique pasta experience.  I urge you to give it a try and I hope you like it as much as I did!

Honey Lemon Chicken Pasta


8 oz thin spaghetti
8 chicken tenderloins, cut into bite-sized pieces
1/2 c. honey
1/4 c. lemon juice
2 Tbs olive oil
1 Tbs apple cider vinegar
1 Tbs lemon pepper seasoning
1/2 tsp thyme
1/4 tsp salt
1/4 tsp pepper
salt and pepper (to taste)


Cook your spaghetti according to the package directions until soft.

Meanwhile, spray a large skillet with cooking spray and cook the chicken pieces over medium-high heat until they begin to brown evenly on both sides (salt and pepper as desired).

In a medium bowl (I just used my 4-cup measuring cup), whisk together the honey, lemon juice, vinegar, olive oil, salt, pepper, and lemon pepper together until well mixed.  Pour this mixture over the chicken until thoroughly coated.  Allow the mixture to cook, stirring occasionally, until the sauce has reduced a bit (about 10-15 minutes).  Stir in the thyme to the sauce.

Add the cooked pasta to the pan and toss to coat with the sauce.  Sprinkle with parsley and lemon wedges if desired.


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