Johny P’s Jazy Chicken Pasta

1 lb. Chicken breast, boneless and skinless
2 lemons (to be juiced and zest)
2 tb. Dry or fresh parsley
1 medium size onion, coarsely chopped
1 clove of garlic finely chopped
1 shallot finely chopped
2 tb. Butter (or low fat spread)
1 can Italian Stewed Tomatoes, do not drain
2 tb. Crushed basil
3/4 ts. Oregano
¼ ts. Red pepper
¼ ts. Thyme
12 oz. Heavy Cream (shake while you are waiting on the chicken) LO-FAT
12 oz. Angel Hair Pasta, cooked and Drained
Olive Oil

Marinate chicken in juice from lemon, zest from lemon, and parsley. Place in Frig.

Melt 1 tb. butter with olive oil over medium heat. Cook onion and garlic until onion is soft.

Add stewed tomatoes, basil, thyme, oregano, and red pepper. Lower heat and simmer for 30 minutes.

Melt 1 tb. butter with olive oil over med high heat. Take chicken from lemon juice marinade (do not throw out marinade) and cook. Cook 3 ½ minutes on each side and then lower heat and add lemon mixture and simmer briefly until juice evaporates.

Take chicken out and chop (3/4 “).

Add tomato mixture and chicken to Angel Hair Pasta.

Mix thoroughly, and then add cream. Mix in cream.

Garnish with fresh basil or parsely.

Serve with mesculin salad doused with citrus vinaigrette. Have some baguette and a nice bottle of Merlot or Cabernet Sauvignon ready to be uncorked. Must be served with candlelight.

(Shrimp or scallops can substitute for chicken)

9/20/00  Pagelos ‘Cipes Home