Lemon Lime Chicken and Pasta
By Ada Mitchell
Summer is my favorite season. In fact, anytime when it is comfortable to grill outside is my favorite time of the year! That is not to say I don’t grill in the winter, because trust me, I get out there, in a heavy coat, and fire up that grill.
This recipe is a light summer dish that is still filling, and full of flavor. My children love it because it takes so little time to prepare and doesn’t take away from play time. It only takes a few minutes in the morning, and few minutes in the evening and dinner is ready.
1 ½ lbs of thin chicken breasts
1 Box of Pasta, (I prefer Angel Hair)
4 Tablespoons of Extra Virgin Olive Oil
2 juiced Limes
2 juiced Lemons
2 cloves of Garlic, crushed
2 Tablespoons of fresh Parmesan
1 Tablespoon of Butter
3 Teaspoons of fresh Parsley for garnish
1 Teaspoon of Garlic Salt
Salt and Pepper to taste
How to Make:
In a large Ziploc bag, put the olive oil, lemon and lime juice, garlic, and the skins of the lemons and limes. Marinate in the refrigerator for a minimum of 4 hours (overnight is best.)
Light the grill, and bring a large pot of water to a rolling boil. Grill the chicken until it’s no longer pink and put the pasta into the water. Angel Hair only takes about 3-4 minutes, so I always wait until the chicken is cooked through, to allow time for me to cut the chicken into nice strips.
Once you drain the pasta, drizzle it with the olive oil, add the butter, and garlic salt. Toss the pasta to coat it evenly and add the salt and pepper to taste. (Season to taste.) Once the pasta is to your liking, place it in bowls, arrange the chicken across the top, and sprinkle with parmesan cheese and garnish with fresh Parsley.
Add fresh tomatoes, spinach or basil.
Sick of chicken? Use pork chops – but allow for a little more time marinating. If fish is more your speed, prepare a light white fish, like tilapia, and grill it up, but make sure you remember to rub the grill with a light coating of olive oil to prevent sticking.