Hubby doesn't cook often, but when he does, he usually whips up something really tasty! He made this chicken pasta the other day for dinner. It was soooo good, I had seconds even though I was so full!
Lemon peppered chicken pasta
For 4 servings
5 chicken thigh fillets chopped into chunks
2 cloves garlic minced
1 red capsicum julienned
2 cups fresh button mushrooms sliced
a light sprinkling each of:
- lemon pepper
- cajun spice seasoning
- cayenne pepper
1 can diced tomatoes in juice
spiral pasta (however much u need)
salt to taste
olive oil
- Marinate chicken chunks with some salt, all the peppers and a drizzle of olive oil. Leave for 30minutes.
- Prepare pasta according to instructions. Remember to add salt to the water, no oil though! It coats the pasta preventing it from absorbing sauce later on.
- Heat olive oil in pan, sautee garlic until fragrant. Add capsicum and wave it around for a minute or two, and then add in the chicken and cook until it just starts to get some colour.
- Pour in the can of diced of tomatoes including the juice. Mix well until it starts to boil again. At this point, if you can add alittle water if it looks dry, not too much though, you don't want to end up with a soupy pasta and also because you're going to...
- Add the mushrooms and mix it through until the mixture starts to simmer again.
- Add salt to taste. If you think it needs more kick from any of the peppers you can put some more in again now.
- Pour in the pasta, mix it through the sauce.
- Serve.
So good! =)
