It occurred to me that I doctor up every recipe in basically the same way. Add onions, cut the garlic in half, add some white wine and (if it’s a vegetarian meal) chicken. So here we go. My deviations from the original mirror the above. I am who I am. The recipe takes 25-30 minutes to prepare, yields six servings and, according to My Fitness Pal, comes to 569 calories per serving.
1 pound dry spaghetti or fettuccine
1 pound boneless skinless chicken breasts (sliced thin)
3 tablespoons olive oil
2 garlic cloves, minced
4oz onion, diced
1 jalapeño, diced
zest of one lemon
1/3 cup fresh lemon juice
1/3 cup white wine
1 1/2 cup frozen peas, thawed
salt and peppet to taste
Parmesan cheese to taste
Cook the pasta according to the package directions. Meanwhile, heat two tablespoons of oil in a large skillet over medium heat. Add the chicken and onions. Cook until the onions are translucent. Add the garlic, jalapeños and lemon zest. Cook until garlic is golden but not browned, 4-5 minutes. Take the chicken out and shred/dice. Add back in to the skillet. Drain the pasta and add it to the skillet with the lemon juice, white wine, peas, salt, pepper and remaining oil. Heat until warmed through, 3-4 minutes. Transfer the pasta to individual bowls and sprinkle with Parmesan cheese – folding through so it mixes well. The Parmesan cheese really makes the meal so don’t leave it out.
Make sure you measure the lemon juice – don’t just assume you’ll be OK squeezing one lemon or two – the amount of juice you get from one lemon to the next varies greatly.
I may do this with red onions next time – it needs more color.