After watching my kids down this meal in record time, including Afton finishing 3 plates, I decided it's a good one to share. If you try it, let me know what you think.
Lemon Garlic Chicken Pasta Salad
1/2 onion, chopped
10 garlic gloves minced or 2 heaping spoonfuls of minced garlic from a jar
(This may seem like a lot, but trust me.)
the juice from 2 large lemons, strained
1 cup chicken stock
Crushed bay leaves (whole are ok, just remove before serving)
2-4 sprigs fresh parsley, chopped
chicken tenders (usually 3 per person) or chicken breasts (1 per person)
Preheat oven to 375
Spray baking sheet with pam and arrange chicken on it. No need to season or anything. Tenders will take about 15 minutes, breasts will take about 30.
While that is roasting:
Saute garlic and onions in some olive oil in a small sauce pan.
Add a pinch of chili flakes and bay leaves, stir until mixed in well with garlic and onions.
Add lemon juice and chicken stock.
Simmer on low (about 15 minutes).
Cook pasta according to directions.
When chicken is starting to brown, remove from oven and chop or shred.
Mix pasta, chicken, and sauce together. Garnish with chopped parsley.
Campanelle pasta is a fun shape and texture, but any curly pasta could be used. It gets it's name from the bell shape. Here's a picture so you know what to look for:
Want to get fancy? Strain part of the sauce mixture out, reserving some of the onions and such. Mix with bread crumbs and shredded (or cubed) white cheddar cheese, stuff some mushrooms, sprinkle with EVOO and roast in 425 oven for 8-10 minutes. They go great along side the pasta!