I made this Lemon Chicken over Pasta for a healthy project I’ve been working on. My assistant, Alatia, loved it. She said the most difficult part of this simple recipe was squeezing the lemons. I love to use chicken cutlets, which are thinner than boneless chicken breasts, because they take less time to cook (which is great for anyone with limited time). The chicken turns out so flavorful. Be sure to use the extra marinade to pour over the noodles. This is a great weeknight recipe idea that even younger kids will love.
Lemon Chicken over Pasta
4 to 6 servings
2/3 cup fresh lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh basil
1/4 teaspoon freshly ground pepper
4 (4-ounce) boneless, skinless chicken breasts
8 ounce whole-wheat angel hair pasta, cooked according to package directions omitting the salt
Fresh basil leaves, shredded Parmesan (optional)
1. In a small bowl, combine lemon juice, olive oil, garlic, rosemary, basil and pepper. Pour half lemon mixture over chicken in a large resealable plastic bag and refrigerate at least 1 hour. Cover remaining lemon mixture and set aside for later use.
2. Preheat broiler. Remove chicken from marinade; discard marinade. Place chicken on a lightly greased baking sheet. Broil 5 1/2 inches from heat 8 to 10 minutes each side, turning once or until an instant-read thermometer registers 165°F. Slice chicken and serve over pasta. Drizzle with remaining lemon mixture. Garnish with basil leaves and Parmesan, if desired.