Mediterranean Pasta Salad & Lemon Chicken

Mediterranean Pasta Salad



Ingredients

·         3 cups uncooked fusilli pasta
·         2 heaping cups halved cherry tomatoes
·         1 ½ cups cooked chickpeas, drained, and rinsed
·         2 cups arugula
·         1 cup cucumbers, thinly sliced
·         1 cup crumbled feta cheese
·         1 cup basil leaves, torn
·         ½ cup minced parsley
·         ½ cup chopped mint
·         ¼ cup toasted pine nuts




Dressing

·         ¼ cup olive oil more for drizzling
·         3 Tbsp lemon juice
·         1 tsp Dijon mustard
·         5 garlic cloves, minced
·         1 dried Italian seasoning
·         ¼ tsp red pepper flakes
·         ¾ tsp sea salt




Instructions

1.                  Bring a large pot of salted water to a boil. Prepare the pasta until slightly past al dente.
2.                  Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, mustard, garlic, Italian seasoning, red pepper flakes, and salt. (Note: the dressing will have a strong flavor, it’ll mellow once it coats all of the pasta salad ingredients).
3.                  Drain the pasta, toss it with a little olive oil (so that it doesn’t stick together) and let it cool to room temp. Transfer to a large bowl with the tomatoes, chickpeas, arugula, cucumbers, feta cheese, basil, parsley, mint, and pine nuts. Pour the dressing and toss to coat. Season to taste with more lemon, salt, pepper, and/or a drizzle of olive oil, if desired, and serve.

 

*In Flyer October 23-29, 2022
Recipe and photo credit: Love & Lemons

 

Lemon Chicken

 

Ingredients

Ingredients for Parmesan Crusted Chicken: 

  • 1 1/2 lb chicken breast, patted dry

  • 1 Tbsp olive oil

  • 1 Tbsp parsley

  • 1/2 lemon, sliced

For the Egg Mixture: 

  • 2 large eggs

  • 1 garlic clove, minced

  • 1/2 tsp Italian seasoning

  • 1/2 tsp salt

  • 1/4 tsp ground black pepper

For the Parmesan Breading Mixture:

  • 1 cup Parmesan cheese, grated

  • 3 Tbsp all-purpose flour

Ingredients for Lemon Butter Sauce:

  • 8 Tbsp unsalted butter

  • 2 garlic cloves, minced

  • 1/4 cup lemon juice

  • 1/4 cup chicken broth

  • 1/4 tsp ground black pepper

 

Instructions

  1. Cut the chicken breasts in half lengthwise. Lightly beat until even in thickness.

  2. In a bowl, whisk together the ingredients for the egg mixture. In another bowl, combine the ingredients for the parmesan mixture. Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture. Allow any excess ingredients to fall off from each bowl.

  3. In a large skillet, heat enough oil to cover the bottom of a skillet. Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden, and cooked through to 165˚F. Reduce the heat if chicken browns too quickly.

  4. Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant. Add the chicken broth, lemon juice and pepper. Allow the sauce to cook for about 2 minutes. Pour the sauce over the cooked chicken, turning to coat. Garnish with lemon slices and finely chopped parsley if desired.

 

*In Flyer October 23-29, 2022
Recipe and photo credit: Natasha’s Kitchen

Wyatt Fowler