Lemon Pepper Pappardelle With Chicken And LeeksMacki West
One night not long ago, my husband and I scoured the fridge for dinner options. There was chicken, some leeks, and in the pantry a package of lemon pepper pappardelle pasta from Trader Joe’s and a few stale crackers. Ugh. This back of the pantry meal wasn’t meant to share, just a last minute, we’re too tired to think of anything else, thrown together meal for the family, but fate had something different in mind. As it turns out this combination of leeks and pasta and chicken had so much flavor it’s now one of our weekly go to dinners. Get the recipe for your new go to dinner after the jump…
Lemon Pepper Pappardelle with Chicken and Leeks Recipe
2 chicken breasts cut into tender size pieces
1 package lemon pepper flavored pasta (I got some at Trader Joe’s)
1/3 cup Italian style breadcrumbs
salt and pepper
2 leeks sliced ¼ inch and cleaned
1 tablespoon canola oil
1 tablespoon olive oil
Cast Iron Skillet I find it cooks better than anything
Preheat the oven to 400 degrees F. Pour canola oil into the cast iron skillet and place chicken in a single layer. Season with salt and pepper then sprinkle half of the breadcrumbs over all the chicken. Turn each piece over and repeat. Place in oven and cook for 15 minutes or until internal temp reaches 165 degrees F. Meanwhile get a pot of water boiling on the stove for the pasta. Remove the chicken and place the sliced leeks in the pan and return to the oven for 10 minutes. Drain the pasta, cut the chicken and place desired amount of pasta and chicken onto a plate. Take the leeks out of the oven and sprinkle over the pasta, drizzle with olive oil, grate some parmesan cheese over the top and serve. Makes 4 servings.
*If you can’t find lemon pepper pappardelle, just use any favorite pasta and about 1 teaspoon of lemon pepper seasoning.