I have been uninspired when it comes to dinners lately, instead spending more of my time baking sweets and breads. (Hey, I have pregnancy cravings.) Tonight’s dinner is simple – nothing fancy or complicated, but full of flavor. Simple enough enough for my three year old to “help” with.
Pantry-Friendly Lemony Chicken Pasta with Herbs
1/2 pounds chicken tenders or shredded cooked, chicken
2/3 cup chicken stock
1/2 cup dry white wine
1/4 cup diced shallots
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon dried parsley
1 tablespoon chopped garlic
2 teaspoons lemon zest
2 teaspoons cornstarch
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and black pepper, to taste
12 ounces pasta, any shape
Vegetables of your choosing, frozen or fresh
- Add wine, stock, shallots, olive oil, lemon juice, parsley, garlic, lemon zest, cornstarch, basil, oregano, salt, pepper, and hot pepper flakes to bowl. Whisk well to combine.
- Pour sauce in very large skillet and bring to a boil over medium high heat. Add chicken tenders and reduce heat to low. Simmer 5 minutes, turn and cook another 6 minutes, or until chicken is firm. Add vegetables and cook another 1-2 minutes.
- Meanwhile, cook pasta according to package directions. Drain.
- Pour chicken and sauce over hot cooked pasta.