Jack Thompson

People / Process / Trust

Pasta: Light

Boil water for pasta.

Halve and slice an onion (or the whites of a bunch of green onions) and add to a pan on medium-low with some fat. Sprinkle with italian seasoning, red pepper flakes, salt, and black pepper. Add a cubed chicken breast and, a few minutes later, some sliced garlic. Keep it moving; you don't want the garlic to burn. Adding the chicken should drop the pan temperature and give you some leeway but don't sleep on it. Add a sliced red pepper a few minutes later (and/or the scallion greens).

Drop some angel hair into the pot of salted water whenever it starts boiling.

Juice and zest a lemon. Add half the juice and half the zest and more fat if necessary. keep it moving until the chicken is cooked through and the liquid is mostly cooked off.

Drop the heat to low once the chicken and garlic are both cooked through. Add the remaining lemon juice and zest, and a handful of frozen peas.

Drain pasta and return to pot. Add the rest. Mix (with a little butter if you want) and season. Top with far too much of whatever cheese you typically use for this sort of thing, and fresh parsley if you have it.

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