Lemon Herb Chicken with Cheesy Tomato Pasta

A delightful dinner featuring tender chicken infused with lemon and herbs, paired with creamy, cheesy tomato pasta that's both comforting and gourmet.

Total time: 60 min

Servings: 2

Calories: 780 per serving

Protein: 54g | Carbs: 78g | Fat: 30g

Ingredients

• 2 chicken breasts
• 1 cup shredded cheese
• 1 medium onion, diced
• 2 medium tomatoes, diced
• 1 medium carrot, julienned
• 150g pasta
• 2 tablespoons flour
• 1 teaspoon ground black pepper
• 1 lemon, juiced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon honey
• 1/2 cup milk
• 2 tablespoons butter
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon mixed dried herbs
• Salt to taste

Instructions

1. Start by marinating the chicken: In a bowl, mix lemon juice, ginger, honey, 1 tablespoon olive oil, salt, and pepper. Add the chicken breasts and let them marinate for 15 minutes.
2. While the chicken is marinating, cook the pasta according to package instructions. Drain and set aside.
3. In a pan over medium heat, add 1 tablespoon olive oil. Add diced onion and minced garlic, sauté until translucent.
4. Add diced tomatoes and julienned carrot to the pan. Cook until tomatoes are soft and carrots are tender.
5. Add the flour and mix well, cooking for another minute to form a roux.
6. Slowly add milk to the pan while stirring continuously to avoid lumps. Allow the sauce to thicken slightly.
7. Stir in cheese, salt, and herbs until the cheese is melted and sauce is smooth.
8. Combine the cooked pasta with the cheesy tomato sauce and set aside.
9. In another pan, melt butter over medium heat. Add the marinated chicken breasts and cook for about 7-8 minutes on each side until done.
10. Once the chicken is cooked, remove from heat and let it rest for a few minutes.
11. Slice the chicken and serve on a bed of cheesy tomato pasta.