For dinner last night Mom and I made a long time family favorite. We call it lemon chicken with pasta and arugula. The dish is a perfect balance of light and savory; for this reason we make it year around. In total it takes about 45 minutes to make, so you wont get stuck in the kitchen all evening. For this dinner we actually put two recipes into one and alter them to make it gluten free. That sounds a little overwhelming, but I promise I will walk you through it.
First thing’s first: start a pot of water boiling for the pasta. Next, to make the chicken wash the chicken with beaten eggs and place it on a lined cookie sheet. Mix together 1 1/4 cups of gluten free panko, 3 tablespoons fresh minced parsley, 2 teaspoons fresh minced oregano, 1 teaspoon kosher salt, and 3/4 teaspoon ground black pepper. Generously layer the mixture over the top of the chicken, and bake at 400 degrees for 35 minutes. While that cooks make the sauce for the pasta. In a saucepan mix together 6 tablespoons olive oil, 4 cloves of minced garlic, 1 cup fresh basil, and 1/2 cup dry white wine. Let that cook on medium-low for about 15 minutes, stirring frequently. The recipe that this pasta is inspired from calls for spinach linguini, but finding gluten free spinach linguini is not the easiest. That said, we just use whatever pasta we have on hand, last night that happened to be gluten free penne. While everything is cooking wash and dry some fresh arugula and place it into a bowl. Next, make the dressing to go over the top of the pasta, chicken, and arugula. In a mason jar, or really any container, pour in 2 tablespoons olive oil and 4 tablespoons lemon juice, then give that a good shake or stir. Once the pasta is cooked place it in the saucepan with the sauce that was cooking, add 1 1/2 cups grated pecorino romano cheese, and stir it all together. Transfer the pasta to a serving bowl, take the chicken out of the oven, and you’re all set to go. I hope you guys enjoy and if you have any questions please reach out.
Until next time,
Brynn
