My husband once told me that he had never met anyone who at as many carbs as I do. So, no meal planning would be complete without pasta in my mind.
Lemon Chicken Pasta
- 1 lb pasta
- 3 slices bacon
- 2/3 cup olive oil
- 2/3 cup Parmesan cheese
- 3 lemons, juiced with 1 TBS zest reserved
- 1/3 C chopped fresh basil
- 1 C cubed chicken
- 1 tsp lemon pepper
Fry bacon until crispy and set aside to drain. In leftover bacon grease, fry chicken to reheat. Drain and put in bowl. Boil pasta according to directions.
In a separate bowl, whisk together oil, Parmesan and lemon juice.
Drain pasta and reserve one cup of cooking liquid. Put pasta in bowl and stir in dressing. Slowly add cooking liquid until moistened. You may not need all the liquid.
Chop bacon and add to pasta. Stir in remaining ingredients and serve.
Serve with french bread and honey butter.
- 3/4 C butter, room temperature
- 1/4 C honey
Cream honey and butter together. Store in refrigerator until ready to use.
Day 3: Chicken and Dumplings
Jacquelyne Aubuchon is a guest contributor to this blog and a loving sister and aunt to the residents of Chism Heritage Farm. You can contact her at Jacquelyne@sew4cons.com or keep up with what she is doing at City Roots and Fruits.