Thursday, September 3, 2015

Honey Lemon Pepper Chicken & Pasta

This is a recipe I found on the Averie Cooks blog, and had to make it right away because it looked so unique.  For some reason I haven't seen honey feature prominently in many pasta dishes.  I made a few tweaks, like usual, and the main one was that I cut back on the honey significantly.  It was a good call, because we thought it had the perfect amount of sweetness.  This is a great recipe if you need something really quick and yummy for dinner!
Honey Lemon Pepper Chicken & Pasta
2 lbs chicken breasts, cut into 6 cutlets
lemon pepper to sprinkle
3 Tbsp olive oil, divided
1/3 C honey
1/2 C lemon juice
1 Tbsp lemon pepper (I used Lawry's)
1 Tbsp rice vinegar
1/2 tsp dried thyme
13 oz box whole grain angel hair pasta (I used Barilla)
Cook the pasta in salted water while you cook the chicken, then strain and set aside.
Heat 2 Tbsp olive oil in a large nonstick skillet over medium high heat.  Sprinkle chicken generously with lemon pepper on both sides, then place in skillet. Brown on both sides.
While chicken browns, make the sauce.  Stir together 1 Tbsp olive oil, the honey, lemon juice, 1 Tbsp lemon pepper, rice vinegar, and dried thyme in a small bowl.  When chicken has browned, reduce heat to medium and pour in sauce.  Cook until it has thickened slightly and chicken is cooked through, about 5 minutes.  The sauce will only thicken a small amount and will remain fairly runny, so don't worry!
Remove chicken to a plate and add the cooked pasta.  Mix thoroughly and heat through, then serve on plates next to the chicken.
Yield:  6 servings

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