Easy chicken veggie pasta with lemony dressing

What are you having for dinner?

What are you having for dinner?

Smell and memory (click here for the nitty gritty science of this phenomenon) are directly linked in the brain. This is why I have avoided anything lemony for the better part of ten years…

The Rideau Canal, in Ottawa, Canada, is the largest skating rink in the world, and eating a cinnamon/sugar/lemon juice topped BeaverTail pastry from one of the on ice vending shacks is the perfect mid canal snack. But that lemon juice must be squeezed fresh, from freezing cold lemons, with freezing cold bare hands…my hands! Smelling fresh lemons brings me right back to the nightmare of red bloated fingers that are too numb and swollen to bend, and the absolute agony of thawing them out. But enough is enough! I refuse to let those miserable memories mess with my menu any longer (woah “m” overload lol)

To help reprogram my palate, I created this simple (surprisingly delicious!) recipe…

2 full mugs dry bowtie pasta
1/2 chopped red pepper
1/2 thinly sliced onion
1 (+1/2) handful stir-fry cut chicken (ok, so maybe you don’t want to measure the chicken with your bare hands, but just guesstimate and you’ll be fine lol)
1 handful sliced mushrooms
1 handful snow (or snap) peas
1 handful chunked fresh mozzarella
1 fresh lemon
1 palmful chopped fresh parsley
Canola or olive oil & salt/pepper

1. Cook the chicken (in a large frying pan) and cut up the veggies while the pasta is cooking.
2. Put the cooked chicken aside and lightly saute the veggies in the same pan.
3. Add the (drained) pasta, chicken, cheese, and chopped parsley to the veggie pan.
4. Add a splash of oil and the juice of half (or more if you’re brave) of the lemon.
5. Plate and garnish with a lemon slice and parsley sprig. Salt & pepper to taste. Enjoy!

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One Response to Easy chicken veggie pasta with lemony dressing

  1. cannuoli says:

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