1 HOUR | NOT TOO TRICKY | SERVES 4
INGREDIENTS
1 1/2 cup of dried penne pasta
4-6 boneless chicken thighs
2 tablespoon of olive oil
1 tablespoon of seasoned salt
1 teaspoon of salt
1 teaspoon of Italian seasoning
2 cloves of garlic, chopped
1/2 cup of chopped onions
2 boullion cubes
1 medium size lemon
1/2 cup of butter
1/4 cup of white wine
Pepper to taste
Romano Cheese (optional)
Method
Cook the pasta in salted boiling water to packet instructions. Drain, reserving ½ a cup of the pasta cooking water, and set aside.
Heat the olive oil in a large frying pan over medium-high heat. Slice the chicken thighs into bite size strips and season with pepper, seasoned salt and Italian seasoning. Cook the chicken until done and transfer chicken into another bowl. Keep the drippings and add the olive oil to the pan.
Sauté chopped onions and garlic until translucent, melt butter, lemon juice and add the wine to the pan to create a sauce. Return the chicken back to the pan. Reduce the heat to medium to create a light sauce.
Add the cooked pasta to stir well for another 2-3 minutes and top with Romano Cheese, if desired. Serve immediately.