This is inspired by an email I received the other day from my friend Kim at A little lunch. She mentioned that her kitchen looked like an air-traffic-control center trying to coordinate bowls and pans, stuff in and out of the oven. I could completely relate. Often when I have people over for dinners or barbecues…or just because, I tend to decide on a menu that leaves me no room, sort of speak. Instead of choosing a few items to bake and some to grill, I choose 5 items to bake or everything to grill. I’ve been in the “having” people over business for many moons now…one would think I’d know better!
I keep learning my lessons! Everyday I learn and learn…
So for tonight’s dinner, I decided to really think this through. Make a few items ahead of time, prep and marinate in the afternoon. I should really only have to grill a few things. Good to go!
To make my life even easier I am making a favorite of mine; Lemon Pasta with chicken and pine nuts. I found this recipe in my Bon Appetit magazine back in July 2000. I absolutely love this recipe. It is easy to make and always a crowd pleaser. This salad can be served chilled or at room temperature.
2 tablespoons plus 2/3 cup canola oil or vegetable oil (in a pinch I use olive oil)
3/4 pound skinless boneless chicken breasts
12 ounce lemon-pepper fettucine or regular fettucine (linguine, or spaghetti works)
2 1/2 cups snow peas cut into matchstick-size strips
3/4 cup pine nuts, toasted
3/4 cup chopped fresh Italian parsley (I prefer basil)
3 tablespoons fresh lemon juice
2 1/2 tablespoons Dijon mustard
Here are my snow peas:
Heat 1 tablespoon oil in large nonstick pan over medium heat. Add chicken and cook until no longer pink. Set aside and let chicken cool. Once cooled cut into 1/4-inch-thick strips.
Cook pasta according to directions on the box. Once cooked toss with 1 tablespoon oil. Add your chicken, snow peas, pine nuts and parsley (or basil in my case). Toss ingredients together well. Set aside
In a medium bowl whisk your lemon juice and mustard. Slowly add your remaining 2/3 cup oil in a stream while whisking constantly. Salt and pepper to taste. Toss pasta with dressing, serve cold or at room temperature.
So good and easy as can be:
Printer Friendly: Lemon Pasta with Chicken and Pine Nuts
Peace and Planes,
P.S. I also linked this recipe on Julie Eats & Treats…go check out her blog 🙂
Here is the link: Julie\’s eats and treats
And also here: