Lemon Chicken and Pasta

By
January 2021 View more

Yields: 2 servings

For the Chicken

3 tablespoons lemon juice
1 tablespoon red wine vinegar
½ teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon chili flakes
6 pinches of black pepper
1½ teaspoons kosher salt
¼ cup olive oil
1 pound boneless, skinless
chicken thighs
cherry tomatoes, sliced
parsley, chopped

  1. In a medium mixing bowl, add the lemon juice, vinegar, spices, and olive oil and mix with a whisk. Once fully mixed, add the chicken and let marinate for 25 minutes at room temperature.
  2. In a large skillet, cook chicken over medium heat. Cook for 5 minutes and flip with tongs. Cook for 3 more minutes covered, then turn heat off. Let chicken rest for 2 minutes with lid on.
  3. Add tomatoes and mix. Garnish chicken with lemon juice and parsley, and serve over pasta.

For the pasta

2 tablespoons olive oil
¼ cup white onion, finely diced
2 cloves garlic, minced
½ pound bulk mild Italian sausage
½ cup marinara sauce (Rao’s brand)
2 tablespoons grated pecorino cheese
8 ounces cooked pasta
Optional garnish: 2 pieces fresh basil, chopped, and 2 tablespoons extra-virgin olive oil

  1. In a saucepan on medium heat, add olive oil and sauté the onion and garlic for 1 minute until soft.
  2. Add Italian sausage and sauté until fully cooked, about 3 minutes.
  3. Add the marinara sauce to the sausage mixture, simmer for 3 minutes, then add grated pecorino cheese.
  4. Add cooked pasta and cook until completely coated with marinara sauce and heated through. Garnish and serve.

Photo and Recipe courtesy Chef Bill Kim from the Table at Crate, Oak Brook