Is it weird that my toddler spends most of his time at home in the kitchen? His favorite thing is to help make “offee.” Our Keurig is apparently built like a tank ‘cause he whips it open and slams it close 87 times a day.
He’s also really good at taking alllllll the teabags out of the box and cramming them in a single mug while I’ve got my back turned for 1.3 seconds.
He’s also reeeeeally good at cramming sweet potato peels in the Keurig. More…vitamin A in your latte?
He was my sous chef last week when I made a new dinner recipe. Sampling the lemons? Have at it. No scurvy for this dude.
Lemon Chicken Pasta with Asparagus
-8 oz whole grain angel hair pasta
-1 lb boneless skinless chicken breasts, pounded to about ½ inch thick (leaving the chicken at room temp for ~30 minutes makes it easier to pound)- I cut mine into 4 separate 4 oz breasts.
-1/2 teaspoon salt
-1/2 teaspoon pepper
-1/3 cup all purpose flour
-3 tablespoons butter
-1 teaspoon jarred minced garlic, or 3-4 cloves fresh, minced
-1/3 cup heavy whipping cream
-1/2 cup 1% milk
-1 lb fresh asparagus with tough bottom stems trimmed 1-2 inches
-Juice of one lemon
-Zest of one lemon (about 2 teaspoons)
-1/4 cup grated parmesan cheese
So at the outset this might seem complicated, but it comes together quickly and easily. Get your large pot of water to boiling for the pasta. While that’s heating up, heat 2 tablespoons of the butter in a large skillet over medium heat. While that too is heating, sprinkle chicken with the salt and pepper. Add the flour to a shallow dish and dip the chicken in it, coating each side. Add it to the now-sizzling butter and cook on each side, cooking about 3-5 minutes each side. Check the internal temp to make sure it reaches 165. Put on a plate and cover loosely with foil to keep warm.
By now your water is boiling- get that pasta going. Cook according to package directions, then drain. Set aside. In the same pan that you cooked the chicken, add the remaining butter and heat that back up over medium heat. Stir in garlic- cook for about 30 seconds. Add cream and milk. Add asparagus and cover for about 5 minutes. Remove pan from heat, add lemon juice and lemon zest. Stir in parmesan cheese.
Serve a scoop of pasta with a chicken, 1 breast, a generous amount of asparagus spears, and a scoop of sauce on top of it all.
Per serving (makes four): 675 calories. Definitely not a “light” meal, but compare this with the chain restaurant versions that pack over 1000 calories.
Now, who wants some of that sweet potato peel tea?
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