Monday, April 27, 2009

Really Good Noodles and Chicken

I am so excited about this recipe! It is REALLY good! I don't eat a lot of red meat, or pork, or eggs. Mostly I eat chicken, fish, and turkey. This is great, since it keeps my gut happier. But my taste buds aren't always as excited by this. I easily fall into a rut, where I get bored making the same things over and over again for meals. This happens especially with chicken. I get SO tired of chicken! This recipe is the cure for that! The noodles are good, but the chicken is amazing!!! Even Luke enjoyed it...and he's the dip-everything-in-ranch kind of guy. Granted, he ate his with plain, glutenous noodles and butter. I didn't think he would enjoy venturing this far from the normal, plain foods he enjoys. But seriously, he liked it! That makes it a double winner in my book!

I can't wait until lunch tomorrow so I can enjoy it again. I'm gonna make some more of the chicken next week, and try it on a salad!

Really Good Noodles and Chicken
Gluten/Dairy Free Version

3 boneless, skinless chicken breasts, sliced as desired (I cut my breasts in half, then in half again)
salt and pepper
1 tbsp fresh rosemary, minced
1 lemon, zested and juiced
3 tbsp honey
8 ounces spaghetti (I used Tinkyada GF fettuccine)
2 tbsp butter/substitute (I used Earth Balance spread)
2 cloves garlic, minced
1/4 cup bacon/real bacon bits
1/2 cup cream/milk sub (I used soy milk, and it seemed okay)
3 roma tomatoes, seeds and core removed, diced
Parmesan cheese

Cook the pasta according to directions, then drain and set aside.
Spray BBQ grill rack (or George Foreman Grill!!) with pan spray, and preheat. In a small bowl, mix 2 tbsp of the lemon juice and the honey together, then add the salt, pepper, and rosemary. Toss in the chicken pieces, and allow to marinate for 10-15 minutes, stirring occasionally.
Cook chicken until no longer pink. Mine got a little burned, but I think that it was from using EVOO to oil the pan. Remove to a plate and cover to keep warm.
In a large skillet, melt butter, then add garlic. Saute and stir for 2-3 minutes, then add bacon and cook for another minute. Stir in lemon juice, lemon zest, and cream/substitute. Stir in the noodles. Add a little more milk if sauce is too thick. Stir in tomatoes and parmesan cheese.
Serve immediately with a portion of chicken on top of pasta.

*To be honest, I wasn't completely sold by the pasta. It was good enough, but was just a little weird. May have been the soy milk sauce, the lack of Parmesan cheese, the use of real bacon instead of bacon bits. I also felt it had too much lemon zest. I'm not a huge fan of lemon zest, unless I can't really sense it. I would recommend trying the sauce as close to the original recipe as possible. Or, maybe just serve the chicken on some pasta tossed with EVOO, tomatoes, and wilted spinach. That was what I wished I'd had after eating the pasta. Just my two cents :)

Original recipe here.

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