It’s a combination that is hailed and heralded in almost every culture (that I am familiar with at least)—lemon, garlic, pepper. The Tang, the Flavor, the Bite. Sour, Savory, Spicy. Triple S. Ah, good times indeed.
Even far back in those decadent days of cooking all pasta all the time in college, just with varying kinds of chicken (yeah I wasn’t breaking any boundaries back then, let me tell ya), I do recall my friend Tehniat’s fixation with lemon pepper chicken. I was fairly decent at it back then, and I’ve improved on it now. Using thinly sliced breast meat is key for these kinds of dishes, where I want to have diced chicken floating in a whirlpool of marinated (wheat!) pasta. It’s been fun and easy to try different marinade ideas in the morning, and just cook it up rapidly at night. Gives me a sense of calmness to have figured out dinner plans early in the day, so I can just sit and write and write and write and exercise and clean and write or try to write and read and read and clean some more and read and… yeah those are my days lately. Writing, or searching for jobs actually. Can be stressful. So a simple dish like this will do a lot to help ones brain out. Continue reading