In this case, it's the inclusion of lemon and asparagus. Two very DIRTY words in my vocabulary!
(Have I ever told you I am anti-citrus?)
But, they love them both...so I do the thing.
In this case...I ate without being afraid!
OK...I admit...I pushed the asparagus around to the edge of my plate.
The lemon flavor wasn't too much, much to my pleasant surprise!
Ingredients:
8 oz Bowtie pasta
1 Lb Asparagus (tough ends trimmed, cut into 2 inch long pieces)
1 Lb Boneless chicken breast halves
½ Tsp Lemon pepper seasoning
1 Tbsp + ½ Cup olive oil and vinegar dressing
3 Tbsp Dill weed (or ½ cup chopped fresh)
1 Tbsp Lemon zest
2 Tbsp Lemon juice
½ Cup thinly sliced red onion
4 Cups baby spinach
½ Cup crumbled goat cheese
Directions:
1. Cook pasta according to package directions. Add asparagus during last 3 minutes of cooking time.
2. Drain pasta, rinse under cold water until cool
3. Sprinkle chicken with lemon pepper seasoning
4. In large, non stick skillet, heat 1 Tbsp dressing over medium high heat
5. Add chicken, cook, turning once, until cooked thru
6. Let chicken rest 10 minutes
7. Cut into ½ inch slices
8. In large bowl, mix salad dressing, dill, lemon zest and juice
9. Add chicken, pasta, and asparagus. Mix until coated.
10. Arrange spinach on plate. Top with chicken mixture. Sprinkle with goat cheese.
Recipe adapted from: Cut out of a Woman's World magazine
Ingredients...don't let it intimidate you
It turns into this...mmmm!
