The ingredients:
2 chicken breasts (boneless, skinless)
Lemon pepper
Salt
Olive oil
Whole wheat pene pasta
Heavy Cream
Butter (not pictured)
Cracked black pepper
Asparagus
Shredded Romano cheese
Salad fixins
You'll also need some saran wrap and a meat pounder or rolling pin.
Let's get started! Cook the pasta according to package directions, then pound your chicken to an even thickness. Sandwich a chicken breast between the saran wrap, then hit with your rolling pin until it's about 1/2 inch thick.
This is what the chicken should look like after you flatten it:
Rub lemon pepper and salt into both sides of your chicken, then heat some olive oil in a skillet on medium-high.
Once your olive oil is heated up, saute your chicken for about 4 minutes on each side. To keep the chicken moist, make sure the skillet is fully heated before you put the chicken in. The high heat sears the outside and keeps the chicken juicy.
While your chicken is cooking, combine 1/2 cup heavy cream and 1/4 stick of butter in a small sauce pan and heat on medium until it's simmering.
Once it starts simmering, add about 1/4 teaspoon lemon pepper, 1/2 teaspoon cracked black pepper, and a handful of Romano cheese, then put on low heat.
Flip your chicken over and continue cooking until the internal temperature is 180 degrees. Once they're cooked, put them aside and let them rest.
Combine the sauce with the pene pasta and take off of the heat.
Chop up your asparagus then quickly fry in the skillet until it's al dente.
Combine your asparagus with your pasta, adding another 1/4 stick of butter.
Combine your salad fixins--I used a spring mix, an avocado, and some feta--then top with some garlic-olive oil dressing or my simple dill dressing. Then just plate and serve!
The lemon pepper in this makes it nice and light, and it was so yummy that there weren't any leftovers. Enjoy!
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