Thursday, March 20, 2008

UPDATED Lemon-Chicken Pasta

Olive oil
Garlic. Lots.
Chopped, cooked chicken breast.
Half cup chicken broth.
Two tablespoons cream cheese.
2 cups cooked bow-tie pasta.
Grated parmesan cheese.
Half a teaspoon lemon juice.
Salt and pepper.

Add a little oil to a large skillet-type pan. Sautee the garlic about 15 seconds. Use as much or as little as you like. As my dad likes to say, "You can never have too much garlic!" Add the chicken. Add broth and cream cheese. Slowly stir until the cheese is melted. Stir in the remaining ingredients, salt and pepper to taste, and serve.

I use one chicken breast and about a cup of pasta and this serves Tim and I with no leftovers. Adjust accordingly if you're feeding more people. The original recipe called for peas and shredded carrots in it, but I'm not a fan of cooked veggies. Be creative, add what you like, and enjoy!

The boring stuff:
Serves 2.
Difficulty: 2
Takes about 45 minutes, depending how quick your chicken cooks.

UPDATE: Make this recipe vegetarian friendly by taking out the chicken and adding your favorite other things. I think it'd taste delightful with mushrooms and bell peppers or tofu or whatever. Also, you can totally substitute vegetable bouillion for the chicken broth. Totally.

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