Chicken is low-fat, inexpensive, and versatile. But it can also be boring and unimaginative. At K2.0, we often come through the back door when planning chicken on the menu. We look for a great vegetarian dish, and add some grilled chicken for the win.
Case in point: This spring vegetable pasta dish (adapted from an EatingWell.com recipe) we enjoyed on Thursday. Whole wheat linguini, spinach, artichoke hearts, and fresh peas in a light lemon sauce. We added a few grilled chicken tenderloins on top, and grated a little fresh parm on top. Fantastic, and SO easy! It’s a one pot wonder!
Lemony Linguine with Spring Vegetables
- 8 ounces whole wheat linguine
- 4 cloves garlic thinly sliced
- 1/4 tsp pepper
- 3 cups water
- 9 ounces artichoke hearts fresh, or frozen
- 6 cups fresh spinach
- 2 cups peas fresh or frozen
- 2 Tbsp Parmesan cheese grated, and divided
- 1/4 cup almond milk creamer
- 1 Tbsp lemon zest
- 4 Tbsp lemon juice freshly squeezed
- 18 ounces chicken tenderloin plain, grilled
- Combine pasta, water, garlic and pepper in a large pot. Bring to a boil over high heat. Boil, uncovered, stirring frequently, for 8 minutes.
- While the pasta cooks, grill plain chicken tenderloins on outdoor grill or in grill pan for 3 minutes a side or until internal temperature reaches 165º.
- Add artichokes, spinach and peas to the pasta pot, and cook, still boiling, uncovered, until the pasta is tender and the water has almost evaporated. (2-3 minutes, or more, depending on the pace of the boil.)
- Remove from heat and stir in 1 Tbsp Parmesan cheese, the almond milk creamer, lemon zest and fresh lemon juice.
- Let stand for 5 minutes, stirring occasionally. Serve with 3 grilled chicken tenderloins on each plate, and sprinkle with remaining Parmesan cheese.
When you are searching for a main meal recipe, go through the back door, and search up a vegetarian recipe that you can top with your favorite protein. Or, enjoy it as is!