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Wednesday, March 9, 2011

Lemon Chicken Pasta {Light & Delicious}

This recipe comes from my husband's cousin. He is very creative, he paints and creates some of the best food we have tasted. We love his recipes!

This dish is mouthwatering and is one of our favorites! My husband and daugther LOVE it, and so do I!  We all want the leftovers, if there are any. 

Lemon, spiced vinegar and oregano go together so wonderfully. There are several reasons I love this dish:
1. It's simple and quick to make
2. It's healthy
3. It tastes so yummy
Why shouldn't I love it? And I'm sure you will too! 

Lemon Chicken Pasta


1 pound chicken, cut into bite size pieces
4 tablespoons butter
2 lemons, zest from one, juice from both
2 tablespoons apple cider vinegar
¼ cup water
1 teaspoon oregano
½ teaspoon salt (more or less to taste)
¼ teaspoon black pepper, fresh ground
4 cups egg noodles


Cook egg noodles according to package directions.  

In a non-stick skillet add butter and chicken pieces and cook until almost done.  Add the lemon zest (from one lemon), and juice from both lemons, vinegar, water, oregano, salt, and pepper, simmer chicken in sauce until cooked through and about half the water has evaporated. Add the chicken/sauce mixture to the noodles and stir to combine.  Serve warm!  


1. I like to buy raw apple cider vinegar. I've found it at the regular grocery store and at Health Food Stores. We buy BRAGGS apple cider vinegar.  It has what they call 'the mother', it's basically sediment from when the vinegar was made. The flavor is so much better than your regular store bought, filtered, vinegar.

2. Make this gluten-free by serving with rice instead of pasta or choose a gluten-free pasta
Recipe Source:  lightly adapted from Jon Jensen

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