Monday, April 5, 2010

Pollo al limone pasta aglio

So the kids are out of town for their Spring break. It is just Randy and I at home. So I desperately want to cook, but it doesn’t make much sense to cook when it is just us two. So to ease my pain, I am doing quick easy meals for two. I decided to roast a chicken that I got for $0.66 a pound. With that chicken I will make chicken enchiladas for two. Chicken Pasta for lunches, and a lemon chicken linguine light meal to serve with a white wine when Devon comes over this week. I am helping her launch her new product Gracie’s Miracle. She has developed a spray that heals gums and helps with bad breath for dogs and cats. Since I am in the dog clothes industry, I enjoy letting her pick my brain in regards to marketing and promotion of her product. Any way…. Once again I am going to explain my easy way of roasting a chicken. I really really really suggest using an oven bag. I rinse and dry the chicken and take out all unwanted parts (gizzards, neck, etc..) I rub the bird down with olive oil, sprinkle with salt and pepper and Italian seasoning. Put 1 stick of butter in the birds belly where you would normally put the stuffing. Put the bird in an oven bag along with 1 TB flour and close it with the little plastic clasp they give you. Put it in the oven BREAST SIDE DOWN at 375 degrees for 2 – 2.5 hours. Oh and cut a little slit in the top of the bag… otherwise it will explode. This technique always turns out a perfect bird for me.

Moist, tender… shreds easily. Makes the house smell amazing and it is easy. Normally the meat lasts for 2 full meals feeding 6 or more people. It is Randy and I only, so I have to cut it all down and I plan on making 4 meals out of this shredded meat. For the start of this weeks recipes. Cook the bird. Once you take it out of the oven and it is not too hot, shred. This meat can be used for any of my past chicken pasta recipes, along with chicken tacos, nachos, etc..

Stay tuned for the recipes I create with this meat!

1st recipe: Pollo al limone pasta aglio

For the Lemon garlic chicken pasta dinner I am using up the last of my linguine from the box. I can’t stand it, but I have to use it at sometime and since the kids are gone, now would be the time. Boil your noodles according to directions, or if making them homemade, just boil it for about 20 seconds. Set aside.
• 1/4 cup lemon juice
• 1 tsp minced garlic
• 1 cup chicken stock
• 1 cup dry white wine
• 1 tablespoon capers
• 1/3 cup unsalted sweet cream butter
• 1/4 fcup resh chopped parsley
• 1/4 cup fresh parmesan

Add the lemon juice, garlic, wine, chicken stock, and capers to the pan with the chicken. Reduce for about 5 minutes, Add 2 cups cooked shredded chicken and cook until warm. Turn off the heat and add the butter, stirring until melted. Toss in pasta.
Serve topped with fresh grated parmesan. A small little lemon wedge with fresh parsley sprig makes a great garnish.

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