I have always had a black thumb. I killed everything that entered my house that had leaves. My house was the place that plants came to die. I mean, I killed a cactus. Yup, I am the one with the dried out soil, leaves and vegetation all over the floor, and the weeping of all that is green surrounding my house.
That was until a few weeks ago when I moved into our new house! I decided to just go for it and start a container garden. I was going to give myself one shot, one chance at getting this right. If everything were to die, that would be my sign that it wasn’t not meant to be.
To my surprise, everything is flourishing! I hate to complain, but it’s flourishing a little too much! I had to use a whole cup of parsley today just because it was getting out of control! I have to re-pot my herbs and veggies because they’re doing so well! Sure it’s a good problem to have, just not one I was ever prepared for.
How To Make Lemon Garlic Chicken Pasta
3-4 Chicken breast cut into 1″ cubes
8oz linguine (half a 1lbs box)
1 cup loose leaf parsley (fresh and not chopped)
1 cup cherry/grape tomatoes (quartered)
1 clove garlic (grated)
3 tbs olive oil
1 Lemon (juiced)
salt/pepper to taste
grated parmesan cheese (optional)
How To Make:
I’m going to break this up into two parts – the stove top parts then the sauce/dressing.
1. Start water for pasta
2. Put 1tbs of olive oil in a large sauté pan on medium heat.
3. Once heated add all of the chicken and cook until browned on all sides.
4. Add the tomatoes and parsley and set aside on low heat – stirring occasionally.
1. Mix 2 tbs of olive oil and the juice of one lemon into a dish
2. Grate one clove of garlic
3. Add salt and pepper to taste
4. Whisk and you’re done!
I know what you’re thinking: this doesn’t look like a lot of sauce for all that chicken and pasta! Trust me, it is!