I love tweaking recipes, and sometimes, the slightest change can really improve a recipe.Last night, I took Giada’s recipe for Lemon Spaghetti and gave it a twist.
I used the base of the Lemon Spaghetti for the sauce: Lemon Zest, Lemon Juice, Parmesan, Basil, and Olive Oil.
Then I threw in a couple of additions: whole wheat spaghetti, instead of regular, sauteed chicken breasts (protein is a must have in my world) and then the star, Dijon mustard.
Voila! Lemon Spaghetti with Dijon and Sautéed Chicken:
(recipe from Giada De Laurentiis)
Prep Time: 15 minutes
Cook Time: 25 minutes
1 lb.pound of whole wheat spaghetti
2/3 cup olive oil
2/3 cup grated Parmesan
1/2 cup fresh lemon juice (about 3 lemons)
Salt and freshly ground black pepper
1 tablespoon lemon zest
2 Tablespoons of Dijon mustard (add more if needed)
1/3 cup chopped fresh basil leaves
3 chicken breasts
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, lemon juice, lemon zest and Dijon mustard in a large bowl to blend.
Heat a skillet to medium high and sauté chicken breasts until cooked through. About 6 minutes per side.
Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Slice chicken breasts on an angle and lay on top of pasta. Garnish with lemon zest and chopped basil.
The main type of fat found in all kinds of olive oil is monounsaturated fatty acids (MUFAs). MUFAs are actually considered a healthy dietary fat. If your diet emphasizes unsaturated fats, such as MUFAs and polyunsaturated fats (PUFAs), instead of saturated fats and trans fats, you may gain certain health benefits. ,,…
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