Tuesday, November 19, 2013

Lemon and Garlic Chicken Pasta

Lemon and Garlic Chicken Pasta

Nothing is easier than throwing a few ingredients into a crock pot, stepping away for an afternoon and having a delicious dinner waiting for you.  I don't often cook meat since I prefer to get my protein from vegetable sources, but I know my meat loving son and husband appreciated this meal.  Two of my favorite flavors are lemon and garlic and this dish is heavy on both, and not much else.  It could easily be served over rice, or with a side of potato or just on top of a salad, minus the sauce.  It makes a lot as well, so unless you have a large family or group to feed, you will definitely have some chicken left over to use in another recipe later in the week. ( http://www.poconopabulum.com/2013/11/lemon-chicken-quesadillas.html )

Lemon and Garlic Chicken Pasta

fresh ingredients
6 large organic chicken breasts
20 cloves of garlic, sliced in half
3 lemons, one sliced, 2 juiced
1 C. organic chicken stock
1 lb. organic whole grain linguini
2 T. corn starch
1 tsp. dried thyme
1/3 C. sun dried tomatoes
2 C. organic baby spinach
ground black pepper
Parmesan cheese, optional

Place the chicken, garlic, lemon slices, lemon juice and chicken stock into a large crock pot.  Set to cook on high for about 4 to 5 hours. When the chicken is fully cooked, remove from the pot and let rest. In the meantime, cook the pasta according to package instructions. Carefully remove the lemon slices from the crock pot and discard. Transfer the cooking liquid (with the garlic if desired) into a small pan and heat on medium.  Add in the corn starch and the dried thyme and cook until sauce begins to thicken.  Drain the pasta and add the sauce, sun dried tomatoes and spinach.  Toss to combine and season to taste with black pepper.  Serve with the sliced chicken and top with Parmesan cheese, if desired.

before cooking

5 hours later

thickening the sauce

dinner is served

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