![]() Plus, the leftovers are just as tasty the next day when you reheat them. It keeps the dish nice and light, and you will feel like you could eat it any night of the week. You want that fresh lemon flavor, and it really won’t overpower the herbs and chicken in the dish. I’ve had a lot of experience buying lemon juice in a bottle, and while it can come in handy for certain recipes, this is not one of them. I highly recommend using fresh fruit juice for this recipe. ![]() You can definitely taste the lemon, but the way it melds with the chicken, pasta, and herbs makes it an uplifting experience for your palate. The first time I made it, he ate the whole bowlful and ended up wanting seconds… So that’s saying something about just how tasty and natural the lemon flavor in this dish is! However, this dish is one that he actually loves. My husband actually tends to hate anything with a strong lemon flavor (crazy, I know). The flavor of the lemon really pops, without being too overwhelming and blowing out the rest of the flavors in the dish. Serve it in big bowls, and don’t forget the grated parmesan on top for a little cheesy touch. Give it all a toss with some fresh lemon zest, and you’re ready to eat. The sauce goes into a bowl with the cooked spaghetti and grilled chicken that’s been cut into strips. Then you add some lemon juice and let that simmer so the flavors can meld together on the stove. You start by cooking up some garlic and herbs (you can use either dried or fresh here, which is a fantastic option to have when you don’t want to go to the store). The real magic comes into play with the sauce. Next, you make spaghetti, which is obviously pretty darn easy and something you’ve probably done many times before. The chicken is grilled, so you get a little bit of smoky flavor, but you don’t have to worry about going through the steps of marinating it. There aren’t too many ingredients, and most of them I’m guessing you already have in your house at this very moment. I swear, when I say this is a simple recipe, I really mean it. This is the dinner that you’ll want to snag if you are craving that bright, citrusy flavor and want a hearty pasta dish that you can put on the table in just 30 minutes. Oh, and that applies to both sweet and savory things. I love the tang, how it puckers your lips, and how it practically goes with everything. There’s something about lemon that just brightens up everything. Whether it’s a wedge squeezed over a salad, or a pasta dish like this one, I need my daily hit of citrus and acid.
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