One night my husband was out of town and I was craving pasta from a local restaurant. As I sat there I thought to myself, I have not gotten creative in the kitchen in a very long time. So, I start pulling vegetables out of the refrigerator and pasta from the pantry and this is what happened. Yum! (Confession: I am not a recipe writer, so please forgive the confusion……)
Lemon Butter Chicken Pasta
3/4 stick butter
1/4 cup lemon juice
3 tablespoons brown mustard (or more to taste)
1 bag of Arugula
1 container of cherry tomatoes cut in half
1 big onion cut into wedges or small strips
1 large bag of frozen or pre-cooked fajita style strip chicken
3/4 box of angel hair pasta
Place a large pot of water on the stove on HIGH. Salt the water well. This gives the pasta flavor. Bring the water to a full rolling boil. Then cook until al dente, 7-8 minutes. Once it is done strain in a colander and place in a large serving bowl.
To prepare the vegetables and meat:
Place a dash of olive oil in the bottom of a large skillet. I use a wok, but use what you have. You will be adding a dash garlic powder, salt and pepper to flavor each layer. The amount of garlic powder, salt and pepper you use for each layer is a matter of taste.
Cook on no more than about medium heat. Place the onions in the skillet, garlic, salt and pepper it and cook until they heated through but still a little crunchy. Then place the chicken in with the onions, garlic, salt and pepper it, then just heat through. Then place the arugula or spinach, whichever you chose, in with the rest, garlic, salt and pepper it, just so it wilts. Then place the tomatoes in with it all and remove from the heat.
Put the 3/4 stick butter and the 1/4 cup lemon juice, in a microwaveable dish and heat just until the butter is melted. Whisk in the brown mustard, and a dash of olive oil.
Pour the sauce over the pasta and add the vegetable and meat mixture. Mix well! Serve in a large bowl and serve hot. Enjoy!
**You can modify this recipe many ways. I have substituted shrimp for the chicken, or spinach for the arugula, and it tastes just as great.**