The very first meal I made for my husband when we started dating was Spaghetti with Lemon Chicken. Back then, I had two little 4x6 books of recipes, most of which I cut out from the brand new Everyday with Rachael Ray magazine. Hard to imagine that there was a time without Pinterest recipe boards, without my giant "favorite meals" recipe binder, without needing to cook gluten-free.
But alas, here we are. In 2016. That first dinner was 2007.
And in honor of our 7th wedding anniversary this month, I decided to make this recipe again. Gluten-free, of course. (And with penne pasta instead of spaghetti because we didn't have any spaghetti.) I figure it was popular enough with my husband in 2007. It should still be a crowd-pleaser today.
Spaghetti with Lemon Chicken (have no idea where this recipe originally came from)
Ingredients:
2 tbsp. cornstarch
1 tsp. salt
1 3/4 cup gluten-free chicken broth
9 ounces of cooked boneless, skinless chicken strips (Grill 'em on your George Foreman for a fast cook.)
2 tbsp. bottled lemon juice
1 tbsp. parsley
1 tbsp. dijon mustard
8 ounces of cooked gluten-free spaghetti
Directions:
1. In a small bowl, combine cornstarch, broth, lemon juice, mustard, and salt. Mix well.
2. In a skillet, cook the cornstarch mixture until thickened.
3. Add the chicken strips. Cook until heated through.
4. Sprinkle parsley over the top. Toss with the spaghetti.
But alas, here we are. In 2016. That first dinner was 2007.
And in honor of our 7th wedding anniversary this month, I decided to make this recipe again. Gluten-free, of course. (And with penne pasta instead of spaghetti because we didn't have any spaghetti.) I figure it was popular enough with my husband in 2007. It should still be a crowd-pleaser today.
Spaghetti with Lemon Chicken (have no idea where this recipe originally came from)
Ingredients:
2 tbsp. cornstarch
1 tsp. salt
1 3/4 cup gluten-free chicken broth
9 ounces of cooked boneless, skinless chicken strips (Grill 'em on your George Foreman for a fast cook.)
2 tbsp. bottled lemon juice
1 tbsp. parsley
1 tbsp. dijon mustard
8 ounces of cooked gluten-free spaghetti
Directions:
1. In a small bowl, combine cornstarch, broth, lemon juice, mustard, and salt. Mix well.
2. In a skillet, cook the cornstarch mixture until thickened.
3. Add the chicken strips. Cook until heated through.
4. Sprinkle parsley over the top. Toss with the spaghetti.
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