This pasta is just soooo good. I had a hard time naming it. It is sort of Greek inspired topped with lemon and oregano baked chicken. But, lemon and chicken seemed important, so you have Lemony Chicken Pasta. Of course, you might be able to cook the chicken right in the skillet with everything else, but I didn’t. My son has gone back to vegetarian eating, so I made the two separately, scooped him out some pasta, and then added the chicken. That being said, the chicken was really good right by itself, and I think the marinating it went through along with the baking really enhanced the flavor, so that is the way I am keeping the recipe.
It has plum tomatoes, AND sundried tomatoes, and these awesome Hungarian wax peppers, which add just a touch of heat. Of course, if you don’t like heat, you could substitute banana or bell peppers, but really, the heat is good.
And, of course lemon and pasta…
whole grain pasta, and fresh basil and oregano. This would be even better to make in the middle of the summer when the herbs and tomatoes are just out in the back yard. But, sometimes, in the middle of winter, I just need some fresh, bright ingredients.
And, all but the chicken was cooked right in one skillet.
Lemony Chicken Pasta
- 1 pound chicken breast tenderloins
- 2 tablespoons oregano, chopped
- 1 tablespoon olive oil
- the juice of two lemons
- 1/2 teaspoon salt
- freshly ground black pepper, to taste
- 3 cups water
- 10 ounces pasta (I used whole grain penne.)
- 5 plum tomatoes, silced
- 2 Hungarian wax peppers, slice (Remove the seeds if you don’t want it hot, but I left mine in.
- 1/4 cup fresh basil, chopped plus more to garnish if desired
- 2 tablespoons fresh oregano, chopped
- the juice of two lemons
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup soft julienned sundried tomatoes (I used the smoked kind, but you don’t have to.)
- salt and pepper to taste
- 6 ounces feta cheese, crumbled
- Place chicken and other ingredients in a large zipper back. Refrigerate and let sit for about 30 minutes. I went by and redistributed everything a few times.
- Preheat oven to 350 degrees.
- Place chicken in a baking dish and bake until cooked through (about 30 minutes).
- Cut into bite sized pieces.
- Place pasta and water in a large iron skillet (My skillet is a 10.25 inch Lodge.)
- Bring water to a boil and continue cooking until tender (about 10 minutes).
- Stir in remaining ingredients except cheese. Your skillet will be really full, and it might be better if you had a larger one than mine, but if you stir gently, eventually, the vegetables will cook down enough.
- Cook until tomatoes and peppers are tender.
- Stir in about half of the cheese and the chicken and cook just until all is hot.
- To serve, top with remaining cheese and extra basil if desired.
I’ve seen those kind of peppers in Serbia (where my grandparents are from) but I don’t think I’ve seen them here yet. I probably just wasn’t looking in the right place 🙂
And I’m the same: I need to see bright red tomatoes and vivid green basil in the middle of the winter, too! Can’t wait for summer and the fresh food market to open again 🙂
Wow, that is interesting. I live in a pretty rural place and our grocery store doesn’t have as much variety as those in more urban areas. Wondering why we have unusual peppers. And, yes I am dreaming of summer! 🙂