Birthday Pasta!

By kris_march

Ingredients

• 1/4 pound linguini or another one of the skinny
• pastas, regular or whole wheat
• 1 half boneless, skinless chicken breast (or the
• equivalent amount of salmon, tuna or a can of tuna)
• sliced into thin strips
• 2 Tbsp olive oil
• 1 Meyer lemon, peeled with a paring knife then cut
• into thin slices and quartered, seeds removed
• 3 cloves garlic, minced
• 12 kalamata olives, pitted, and cut in half
• 1 Tbsp capers, rinsed and drained
• Handful flat leaf parsley, chopped
• Salt and freshly ground pepper to taste

Details

Servings 2

Preparation

Step 1

Bring a large pot of water to a boil. Boil the pasta as long as the instructions say. While the pasta is cooking, heat the olive oil in a large non-stick skillet. Sauté the chicken just until it is no longer pink. Season it with a little salt and pepper. Remember the olives and capers can add saltiness to the dish. Drain the pasta when your timer goes off. Add the lemon, olives, capers, and garlic to the chicken and toss briefly until warm. Add the pasta and the parsley. Mix well. Eat this with a really big salad to make up for the fact there aren't many vegetables in the pasta dish.