07-12-16_chicknoodles.jpgAre you wary of chicken breasts? I admit that I’m sometimes apprehensive. What if they’re dry and flavorless? This recipe, from The EatingWell Diabetes Cookbook: 275 Delicious Recipes and 100+ Tips for Simple, Everyday Carbohydrate Control, by Joyce Hendley and the editors of EatingWell, produces delicious, smooth, lemony, moist chicken. I was quite surprised, actually. The key, it seems, was dredging the chicken strips in salt, pepper, and flour, before browning in the skillet.

I used both snap peas and snow peas in my sauté. Why not? They both looked great at the market, and together they produced such a great “green” scent in the sizzling pan. I used vegetable-bouillon broth instead of chicken broth. My little organic lemon did not provide enough zest for this recipe, so I took the liberty of adding one of Sahadi’s magnificent preserved lemons to the mix (don’t you have a container of these in the back of your fridge?).

I cooked my chicken pieces for 8 minutes. Now here’s what I did with my tagliatelle noodles: I warmed a mixture of garlic, butter, olive oil, and lemon juice and mixed it into my warm, cooked noodles. Wow. This is a quick meal and a good meal. Your guests will be so pleased and you’ll be so proud.

RECIPE: easy and very rewarding; do serve it over noodles
you’ll definitely eat in less than 30 minutes
chicken breasts are great when they’re moist and lemony

I’m ready to take on a recipe challenge for my next dinner. I’ll cook “Swiss Chard and Caramelized Onion Lasagna,” from the December 1998 issue of Vegetarian Times. Will you try it with me? Come back to my site on Saturday, February 2, to see what happens.