Salsa Fabrics Quilter's Quickest Recipes
Lemon-Pepper Pasta
and Chicken:
8 oz. dried lemon-pepper linguine
1 cup frozen baby peas
3 Tbls olive oil
12 oz. of skinless, bonelesss, chicken breasts cut into
bite sized pieces.
1 med. red onion cut into thin wedges
1 Tbsp. snipped fresh marjoram
3 tsp. minced garlic
1/2 tsp. salt
1 Tbls. fresh lemon juice
Prepare pasta according to package directions,
adding peas the last 1 minute of cooking. Drain
pasta mixture, drain with 1 Tbls. olive oil and set
aside. Meanwhile in a large skillet, heat remaining
olive oil over medium heat and cook chicken, onion
wedges, garlic, and salt in hot oil for 3 to 4 minutes
or until chicken is done, stirring often. Stir in lemon
juice. Cook and stir for 1 minute more. Gently toss
pasta with chicken mixture and fresh marjoram.
Serve immediately. Makes 4 servings.