The pasta portion of this recipe came from my Aunt Kathy (click this link to check out her products with Avon). I immediately fell in love with the lightness of the dish, with the kick from the red pepper flakes and the crunch from the nuts. To make it a meal, we compliment it with this delightful lemon chicken recipe. For the kiddos who aren’t into spicy, separate a portion of the pasta before adding the red pepper flakes.
Kathy’s Classic Roman Pasta with Lemon Chicken
4 boneless, skinless chicken breasts
4 Tablespoons butter
3 Tablespoons lemon juice
1 lb. pasta (I like to use thin spaghetti)
½ teaspoon (generous) fresh ground pepper
½ teaspoon (generous) red pepper flakes
1 cup Pecorino Romano cheese
½ cup pine nuts
1/3 cup olive oil
Salt and pepper chicken breasts. In a skillet, cook the chicken in 2 tablespoons of butter until juices run clear, about 20 minutes. Add remaining butter to skillet; stir in lemon juice; heat through. Simmer.
Prepare pasta. In last five minutes of pasta’s cooking, heat oil and pine nuts. Mix together Romano cheese and peppers. Drain pasta. Quickly add nuts & oil mixture and cheese mixture. Toss and serve with chicken.
(The biggest challenge with this simple dish is to keep the pasta hot between draining and getting to table. It cools quickly.)