This Summer Pea Pasta with Lemon Pepper Chicken is a light and lively dish! Quick to pull together and delightfully flavorful: the perfect mid-week meal!
Cook pasta according to package directions until al dente. Drain pasta over colander reserving ½ cup cooking liquid. Run cold water over pasta to stop cooking.
Melt butter in a large skillet over medium-high heat. Add garlic to pan; sauté 1 minute. Add peas and sugar; cook 2 minutes stirring frequently. Sir in cooked pasta, reserved ½ cup cooking liquid, and lemon juice. Cook for 2 minutes. Remove from heat.
Sprinkle with salt, mint, and lemon zest. Toss to combine and serve immediately.
To Prepare the Chicken:
Preheat oven to 400°.
While bringing water to a boil for the noodles, trim, rinse and pat chicken dry with paper towels. Sprinkle both sides with pepper and salt. Heat pan over medium-high heat and add 1 tablespoon olive oil to pan.
Brown chicken on both sides and then pour lemon juice over breasts. Bake in preheated oven 5-10 minutes until a minimum internal temperature has reached 165°. Time will vary by thickness of breast. Let rest while you prepare and serve with summer pea pasta.
Notes
Adapted from Cooking Light Magazine September 2013