Just Call Me Betty C: Creamy Pasta with Lemon Pepper Chicken

Lemons.

They say if life hands them to you, make lemonade. And if you're over 21, add vodka.

They're the subject of a number of colloquial phrases, if you think about it. One of my personal favorites- easy-peasy lemon-squeezey - is used so often in my daily conversation I'm sure people wouldn't mind strangling me. Aside from life lessons and the easy squeezing, there's also lemon laws, and lemon-fresh, and now one of those fast-food restaurants has co-opted the whole lemon idea for some fruit smoothies.

But lemon borders on conterversial in my household-- I love it and would use it in almost every meal if there wasn't an occasionl protest. I like bold lemon flavor and I can drink gallons of lemonade in the summer. Clearly, I'm a way bigger fan. And so when dinner for the week is settled, there's usually a lemon something that ends up on one of my nights. Since I cook most nights I get my way: we eat a lot of lemon- and bonus: no one will get scurvy.

One lemon dish we both agreed on was this creamy pasta with lemon pepper chicken. The lemon doesn't overpower the other flavors, instead it works beautifully with the garlic and ricotta as a mellow base for the chicken. This recipe makes for a pretty quick dinner. I paired it with a green salad dressed in a vinaigrette using cranberry-pear balsamic vinegar from Amphora Nueva. Big yums.

One other thing to note- this is best consumed the night it is made. Leftovers were just ok. The lemon flavor falls a litle flat the next day and the pasta absorbs a lot of the liquid, making it a little mushy. You can halve the recipe if it's just for two-- or let life hand you some lemons, invite some people over and make some creamy pasta with lemon-pepper chicken instead of lemonade.

Creamy Pasta with Lemon-Pepper Chicken
Tools:
Cutting board, knives, measuring spoons, grater or zester, something to juice your lemon, spoon, spatula, pasta claw, paper towels, measuring cups; large pot, large nonstick skillet; aluminum foil

Ingedients:
1 1/2 to 2 lbs boneless, skinless chicken breasts; 2 tbsp olive oil, 3-4 minced garlic cloves; 1-2 lemons for: 1 tbsp grated zest, 3 tbsp juice; 1 pound spaghetti or vermicelli nooddles; 1 cup ricotta cheese; 1 cup grated Parmesan cheese; 2 tbsp finely chopped parsley; water for boiling; salt & pepper

ingredients : Creamy Pasta with Lemon Pepper Chicken

I always start my water first if I'm making any pasta dish. It's way easier to bring it to a boil, reduce the heat and bring it back up than to wait and have an ill-timed marrying of pasta and whatever it goes with. So fill your large pot with about four quarts of water and put over high-heat. I like to add a sprinkle of salt to the water.

Trim the chicken if necessary and pat dry with paper towels. Season with salt and pepper.

Heat 1 tablespoon of the olive oil in a large skillet until it starts to shimmer and barely smoke. Add the chicken and cook until browned & cooked through- roughly five minutes each side.

While the chicken browns, combine the lemon zest, ricotta and Parmesan cheese and a 1/4 teaspoon of salt. Your water should be coming to a boil, so after you flip the chicken breast, add the pasta and cook just until al dente- it's okay if the pasta still has a little bite. This will probably take 9 to 10 minutes. Reserve a cup of pasta water when you drain.

When the chicken is ready, transfer to a cutting board or plate and tent with foil. Let it rest for at least five minutes. Once it's rested, cut crosswise for diagonal slices.

Heat the remaining oil in the empty skillet until it starts to shimmer.

Toss the garlic into the oil and stir, with 3/4 tsp of pepper, for about thirty seconds. You'll smell when it's ready.
Add the lemon juice, reduce heat and simmer until it's reduced to one tablespoon.

Remove from heat, add chicken and accumulated juices.

The pasta should be ready. Drain it and don't forget to reserve at least a cup (if not more) of the water. Add the pasta back to the pot and stir in the ricotta mixture.