Lemon pepper chicken farfalle

You will need:

  • 1 package of Trader Joes Lemon Pepper Farfalle OR your favorite noodles
  • 2 cups rotisserie chicken, shredded
  • 2 cups asiago cheese, grated
  • 1/2 pint heavy cream
  • 1 teaspoon sea salt
  • 1 cup whole milk
  • 4 tablespoons butter
  • 1 tablespoon TS garlic garlic
  • 2 tablespoons fresh cilantro, chopped
  • zest of half a lemon
  • juice of half a lemon
  • 2 tablespoons of your favorite lemon pepper seasoning OR 1 tablespoon freshly ground pepper

In a medium saucepan on medium heat, whisk togehter heavy cream and butter. Add sea salt, garlic garlic, and cilantro-heat for 5 minutes stirring occasionally. Add lemon zest.

Meanwhile place shredded chicken in a bowl and sprinkle with lemon pepper seasoning or pepper. Squeeze the juice from half of a lemon over the chicken. Let it sit.

In a greased baking dish layer uncooked noodles and chicken.

Pour sauce mixture over the chicken. Pour whole milk over the sauce. Sprinkle generously with asiago cheese.

Bake at 350° for 50 minutes.

I am so proud of this one you guys! This was one of those “oh my goodness it’s 4 o’clock and I have nothing planned for supper” kind of meals. I dug through the fridge and found the fresh cilantro we had from the farmers market, found the farfalle from our last trip to Trader Joe’s in the pantry, and quick picked up a rotisserie chicken from the store. I wasn’t sure how this was going to turn out (mixing the strong flavor of fresh cilantro with the crisp lemon pepper) but it was so yummy! My husband told me it was the best thing I have ever made and I could open up a restaurant with this pasta dish! It is so simple to make too!

Thanks for reading!



Garlic lemon mostaccioli

You will need:

  • 1 can fire roasted tomatoes, diced (we used Muir Glen)
  • juice of one lemon
  • zest of one lemon
  • 5 cloves of garlic, minced
  • 1 small onion, chopped
  • olive oil
  • mostaccioli noodles, cooked

In a large pan, on medium heat, sauté garlic in about a tablespoon of olive oil. Heat for about 10 minutes to bring out the flavor, then add onions. After another 10 minutes, or when onions become translucent, add lemon zest & juice. Continue heating for yet another 10 minutes. Then add can of tomatoes. Turn heat to low and cook for an additional 30 minutes. Serve over prepared mostaccioli noodles, sprinkle with parmesan cheese.

*something to keep in mind: there is no hiding the lemon flavor in this recipe it is very strong. If you do not like a lemon-y flavor you should either skip the lemon all together, or use half of what the recipe calls for.


Garlic dijion crusted chicken

You will need:

  • 4 chicken breasts, thawed
  • 4 tablespoons Dijion mustard
  • 3 cloves of garlic, minced
  • 2 tablespoons fresh lime juice
  • zest of one lime

Place thawed chicken in a greased baking dish. Whisk together ingredients, then pour over chicken. Bake at 350° for 40 minutes, then broil on low for an additional 10 minutes.


Spinach garlic linguini


You will need:

  • 1 package spinach linguini
  • 4 tablespoons olive oil
  • 2 tablespoons crushed garlic
  • 1 red onion chopped
  • 1 carrot sliced
  • 1 cup of mushrooms sliced
  • 1 bundle of asparagus chopped
  • 1 can of artichoke hearts
  • 1 can diced tomatoes
  • 1 large chicken breast
  • shredded mozzarella cheese

Place chicken breast with one tablespoon of butter and salt and pepper, in a small skillet. Cover and cook on medium heat for about 30 minutes or until cooked through.

Boil noodles, drain, and set aside.

In a large skillet, sauté olive oil and garlic on medium to start sauce.

Toss onion, carrots, asparagus, mushrooms and chicken into skillet, cook for 5 minutes.

Add can of tomatoes and artichoke hearts, cover and continue to cook on medium for 25 minutes.

Stir in linguini. Top with shredded mozzarella.

A new family favorite! Very easy to make and a a healthier option than speghetti.