Saturday, February 18, 2012

Lemon-Garlic Chicken with Angel Hair Pasta

There are a few things that I know, without a doubt, to be a fact:
1. I love food almost as much as I love my own children. 
2. I will never beat my in-laws (brothers-in-law and father-in-law) or my husband at Trivial Pursuit.  I can barely remember that I teach guitar lessons on Tuesday at 4:30, let alone what MLB team almost won the national championship in 1925 until their shortstop stepped on a rusted nail or the body of water in the South American continent that is known to locals as "la agua refresca."  Neither of those are real facts or Spanish terms, but if they were, those men would know the answer! 
3. Emeril Lagasse has a fear of vampires.  Now, let me explain myself here.  I enjoy the Emeril recipes that I have tried from  However, is there a normal person anywhere that has a stash of 8 million heads of garlic on a regular basis?  I think that maybe as a child he watched Dracula and has not yet quite recovered.  I'm sure the release of Twilight has not helped.  Now, not only are there vampires that turn into bats and suck your blood, they also have incandescent, sparklling chests and play baseball in thunderstorms.  *enter blood-curdling scream here* Well, Emeril, I can't blame you for having garlic on hand.  If a sparkly chested vampire tried to give me a ride on his back like a spider monkey, I would have to take some of that garlic and smear it all over his pale face. 

I think my husband would have smeared this chicken all over his face.  He couldn't get enough of it.  It was full of flavor, and I only used about 1/10 the garlic because that's all I had on hand.  I think this may be one of our new favorites around here.  As an added perk- Keifer Sutherland won't pop up as a vampire, neither will Wesley Snipes, Edward, or that chick in Underworld.  They won't come within 500 miles of your house, but neighbors might come sniffing around.

 Lemon-Garlic Chicken with Angel Hair Pasta

2 chicken breasts
1 t salt
1/2 t pepper
1/4 c flour
2 T olive oil
1 1/2 c sliced onions
15 cloves garlic ( 2 1/2 T of minced garlic)
1/4 t crushed red pepper
1 bay leaf
1/4 c freshly squeezed lemon juice
3/4 c chicken broth
1/2 lb angel hair pasta
1 1/2 T chopped parsley
1 1/2 T butter

Preheat the oven to 350.

Trim the chicken breasts of nastiness.  Sprinkle them with salt and pepper.
 Dredge them in flour.
 Brown the chicken in a skillet over medium-high heat- about ten minutes. Remove the chicken breasts to a plate.
 Put the onion slices in the pan and cook them for about three minutes. 
 Add the garlic, crushed red pepper, bay leaf, and some salt. Cook about one minute.
 Add the chicken broth and lemon juice.  Stir.  Add the browned chicken.  Bring to a simmer.
 If the skillet is overproof, put that right in the oven (covered). If the skillet wasn't ovenproof, transfer everything from the skillet into an ovenproof dish.  Cover. Bake it for twenty minutes.  Remove the lid and bake for an additional 15 minutes.
 While that is baking for the last 15 minutes, prepare the angel hair pasta to al dente according to the package.  Drain it.  Add the butter and chopped parsely.  My parsley wasn't as chopped as it should have been.  Toss the noodles well.
 When you take the chicken out, a lot of the juices will have evaporated.
Place some of the angel hair pasta on a plate and place the chicken on about 1/3 of the pasta.  Garnish with parsley and a lemon slice and a vampire's head on a stick.  Just kidding.  :)  I know this doesn't look all that tasty, but it's a good one. 

1 comment:

  1. Thanks for more delicious-looking recipes!
    Most importantly: thank you for your sense of humor!!!!!
    You crack me up. Still.