Lemon Chicken Pasta

Ingredients

• 1/3 cup olive oil
• 2 cloves garlic (minced)
• 1 Tbsp cajun seasoning
• 3 Tbsp fresh lemon juice
• 2 tsp dried parsley or 2 Tbsp fresh
• 2 Tbsp brown sugar
• 2 Tbsp soy sauce
• 24 oz chicken breasts (sliced)
• 1 pound dry pasta (we like rotini or fettuccini)
• 2 Tbsp olive oil
• 1 Tbsp lemon zest
• 2 Tbsp lemon juice
• 3 green onions (sliced)
• 1/4 cup fresh parsley or 1 Tbsp dried parsley
• Salt and pepper
• 1/2 cup Parmesan cheese

Instructions

1. 1

   Combine all marinade ingredient in a gallon sized ziploc bag, adding chicken last. Zip bag closed, and mix all together till chicken is well coated. Refrigerate for 3-12 hours.

2. 2

   Preheat a skillet over medium heat. Add the entire contents of the ziplock bag and saute until chicken is cooked through. (Cook the pasta in salted boiling water while the chicken is cooking.)

3. 3

   Combine the olive oil, lemon zest, lemon juice, green onions, and parsley in a small bowl. Set aside.

4. 4

   Drain the pasta and pour it back into the pan you cooked it in. Pour the olive oil/lemon mixture over the pasta and toss to coat.

5. 5

   Add the cooked chicken and the remaining sauce in the skillet to the pasta. Toss well. Add salt and pepper to taste and sprinkle with Parmesan cheese.