I have a tendency to make dinners based off of what I think sounds good that night, as opposed to what ingredients we already have at home. This usually results in duplicate ingredients sitting in the fridge, and on occasion, perfectly good food going to waste. I’m not proud of this! So, in an effort to get better at utilizing what we have, last week I went searching for something to make with ingredients that we actually had in the fridge. Equipped with chicken breasts, pasta and lemons, I ended up finding and making this phenomenal dish. We love that it’s not only a light meal, but it’s easy and quick enough to make after a long day at work.

2 cups farfalle pasta
1 chicken breast
salt and pepper, to taste
Mrs. Dash, to taste
1 tsp minced garlic
1/4 tsp cayenne pepper
2 tbsp olive oil
2 lemons, juiced
1/2 cup grated Parmesan cheese

instructions:
Slice the chicken breast into small pieces, then season with salt, pepper, and Mrs. Dash to taste.

Cook the chicken in a skillet over medium-high heat, until thoroughly cooked.

You’ll know it’s ready when it’s got nice little grill marks on it.

While the chicken is cooking, boil the pasta until al dente.

Combine the chicken and the pasta.

In a small skillet, combine the olive oil, minced garlic, and cayenne pepper.

Cook over medium heat until it starts to bubble, about 3-4 minutes.

Pour the olive oil mixture over the chicken and pasta.

Pour the lemon juice and Parmesan cheese over the pasta mixture, and stir to combine.

Enjoy!

Adapted from this recipe