Chicken Piccata over Lemon Feta Angel Hair Pasta

This is definitely a little more involved, but you could probably get it all done in about 30 min if you had everything out and ready to go. However, worth every second you put into it!



Ingredients:

* 2 skinless and boneless chicken breasts, butterflied and then cut in half and flattened some
* Sea salt and freshly ground black pepper
* 2 cups all purpose flour, for dredging
* 6 tablespoons unsalted butter
* 5 tablespoons extra-virgin olive oil
* 1/3 cup fresh lemon juice
* 1/2 cup chicken stock
* 1/4 cup brined capers, rinsed
* 1/3 cup fresh parsley, chopped

Directions:

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large 10 or 12-inch skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Reduce heat to medium low and add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

Lemon Feta Angel Hair Pasta:

Ingredients

* 8 ounces uncooked angel hair pasta
* 2 garlic cloves, minced
* 2 tablespoons olive oil
* 1 package (4 ounces) crumbled feta cheese
* 2 teaspoons grated lemon peel
* 1/2 teaspoon dried oregano
* 1/2 teaspoon salt
* 1/2 teaspoon pepper

Directions

* Cook pasta according to package directions.
* In a large skillet, saute garlic in oil for 1 minute. Drain pasta; stir into skillet. Add the remaining ingredients; toss to coat. Yield: 4 servings.

Top pasta with chicken- enjoy!

Fettucine with Chicken

This is definitely a 20-minute meal

1 9 ounce package of refrigerated red pepper fettucine (or i've even just used the regular from a box)
1/4 of a 7 ounce jar oil packed sun dried tomato strips or pieces (1/4 cup)
1 large zucchini or yellow summer squash, halved lengthwise and sliced (about 2 cups)
8 ounces package skinless, boneless chicken breast strips (stir-fry strips)
2 tablespoons oil oil
1/2 cup finely shredded parmesan, romano or asiago cheese (2 ounces)
freshly ground black pepper

1) Using kitchen scissors, cut fettucine strands in half. Cook fettucine in lightly salted boiling water according to package directions; drain. Return fettucine to hot pan.

2) Meanwhile, drain tomatoes, reserving 2 tablespoons of the oil from the jar. Set drained tomatoes aside. In a large skillet, heat 1 tablespoon of the reserved oil over medium-high heat. Add zucchini; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet. Add remaining 1 tablespoon reserved oil to skillet. Add chicken; cook and stir for 2 to 3 minutes or until no longer pink.

3) Add chicken, zucchini, drained tomatoes, and olive oil to cooked fettucine; toss gently to combine. Sprinkle servings with cheese and season to taste with pepper. (* i add some lemon juice as well.)

Chicken Penne Pasta With Tomato Cream Sauce

this one isn't a "weekly" one bc a bit more involved, but yummy and makes enough for 8. (fantastic to freeze leftovers and STOCK UP).

1/4 cup olive oil plus 1 tbsp olive oil
1 tablespoon chopped garlic
1 tablespoon chopped fresh rosemary/salt and pepper to taste
4 to 6 chicken breasts, skin removed
1 28 ounce can italian tomatoes
1 tbsp butter
1 small onion chopped
1 cup whipping cream
1/4 cup vodka
1/4 teaspoon dried crushed red pepper
1 pound penne pasta
freshly grated parmesan cheese
minced fresh chives

In a 13x9 inch baking dish, mix 1/4 cup of the olive oil, garlic and the rosemary. Salt and pepper the chicken breasts, and place in the marinade, turning to coat. Cover the dish and refrigerate 4 hrs or overnight, turning occasionally.

Drain the tomatoes, remove the seeds and chop into bite size pieces. In a heavy large saucepan, melt the butter with the remaining tablespoon of oil over medium heat. Add the onion, sauteing 6 to 8 minutes or until translucent. Add the t omatoes. Cook the vegetables, stirring frequently, for about 25 minutes or until almost no liquid remains in the pan. Add the cream, vodka, and red pepper. Boil about 2 minutes or until thickened. Season the mixture with salt and pepper as needed. (The sauce can be prepared one day ahead if covered and refrigerated.) Remove the breasts from the marinade, and place on a hot barbeque grill. Cook the chicken over medium-high heat for 10-12 minutes, turning occasionally until thoroughly cooked. Cool the chicken and cut into bite-sized pieces. Set aside.

In a large pot of boiling salted water, cook the penne pasta, stirring occasionally until tender but firm to bite. Drain well, and place in a large bowl. Add the chopped chicken to the sauce and reheat to a simmer. Pour the sauce and chicken over the pasta and toss well. Sprinkle with Parmesan cheese and chives before serving. Makes 8 servings.