This lightly sauced dish is perfect year round and can usually be made with stuff you already have on hand. It’s one of my family’s favorites and can be easily adjusted to taste and quantity. The original is patterned after a gourmet pasta kit, Elena’s Lemon Pepper Pasta, which was one of my very favorite things until they stopped making it. After some experimentation, this is relatively close.
2 whole chicken breasts or chicken tenders of equivalent amount
Lawry’s Low Sodium Season Salt
1 pound of penne pasta (I like the Barilla Protein Plus)
3 Tablespoons olive oil (enough to just cover your herbs)
1 1/2 Tablespoon dried parsley
1 1/2 teaspoon dried onion flakes
1/2 – 3/4 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
3/4 – 1 teaspoon Mrs. Dash Lemon Pepper (other brands won’t taste as well)
1/4 – 1/2 cup light butter (depending on taste)
salt and pepper to taste
Preheat oven to 425 degrees. Slice chicken breasts into tenders and season with Lawry’s. Bake chicken for 20 minutes, flip, then another 10-20 minutes until no longer pink. Set aside, covered to keep warm.
While chicken bakes, in a small bowl blend parsley, onion flakes red pepper, poultry seasoning, and Mrs. Dash with a fork, then blend in olive oil. Let sit so the flavors blend while the chicken cooks. (I like to use one of the little condiment bowls)
Prepare penne according to the directions on the box.
As the penne boils, slice or chop chicken into desired bite sized pieces or presentation slices.
As the pasta finishes, pour olive oil blend into a deep skillet with the light butter and warm, melt and blend. Keep an eye on it so the spices don’t burn.
Combine the chicken and pasta and then stir together with the butter/oil mixture.
Season with salt and pepper to taste. Add Parmesan to top if using.