This is a wonderfully lemony pasta dish that is great with or without chicken. Add more or less lemon to your taste. Serve with a green salad, bread and wine of course. Mangia!
Prep time: 20 mins
Cook time: 30 mins
Serves: 4-6
INGREDIENTS:
1/2 lb short pasta, such as rigatoni or fusilli
3 chicken breasts, cooked, seasoned and cut into strips (we like to BBQ it)
3/4 cup lemon juice
2 tbsp lemon zest
1/2 stick of butter
Drizzle of olive oil
2 cups grated Parmesan cheese
Basil, sliced
Grape/cherry tomatoes, halved
DIRECTIONS:
Prepare pasta according to package, drain and set aside. Cook chicken breasts in a medium sauce pan until golden brown and insides are fully cooked, approx 10-15 mins. We like to BBQ our chicken to give it a crispy texture. Either way is delicious. Let chicken stand for 10 mins and cut into small, bite-sized strips.
In a large saucepan, combine pasta, chicken, lemon juice, lemon zest, butter and olive oil and cook until ingredients are well combined and butter is melted. Add Parmesan, basil and grape tomatoes and combine. Serve immediately.
True to it's name, this cous cous dish is truly easy to make. It was a creation made by my sister and she is a "cook by taste" girl so I have done my best to approximate the amounts. It is delicious and light, perfect to accompany any BBQ dish or to eat on its own.
Prep time: 20 mins
Cook time: 10 mins
Serves: 4-6
INGREDIENTS:
1 box Israeli (pearl) cous cous
1 can Artichoke hearts in oil, leaves separated
1/2 cup Kalamata olives, halved
1 cup Grape
tomatoes, halved
1/2- 1 cup Feta cheese
Butter
1/4 cup lemon juice
2 tbsp Olive oil
Garlic, 3-4 cloves crushed
Salt and pepper to taste
DIRECTIONS:
To prepare the cous cous, pour water and butter (if using) into a small saucepan and bring it to a boil over high heat. Remove the pan from heat and pour in the couscous and salt. Stir to evenly moisten the couscous.
Cover the pan and let it sit for 10
minutes. If the couscous hasn't absorbed the water or still tastes
crunchy after this time, cover and let it sit for a few more minutes. Gently break apart and fluff the cooked
couscous with a fork. Pour cous cous into a large bowl.
Combine artichoke hearts, kalamata olives, grape tomatoes and feta cheese with the cous cous. To create the dressing, whisk together lemon juice, olive oil, garlic and salt and pepper in a small bowl. Add to cous cous mixture and stir well. Enjoy!
