Lemon Herb Chicken Pasta Recipe

<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal">Holaaaaaaaaa Foodies!! Chef Jayman here from Chez Jay’s Fine Dining Pub to share with y’all one of my favorite all time recipes. Tonight we’re serving <i><b>Lemon Herb Chicken with Whole Grain Pasta Noodles</b></i>. Let’s get right to it …. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">First thing you do is go to Walmart and cough up $1.25 for this cause walking around the place looking for all the ingredients is bullshit… <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8tVSTp1RXOwK3vgRTVgFKgCwdBtrGPAqTwHA86lOuDGcm7OKGz3BFyM8Z_oiDrGZcZQbYvqwmVZjMxqn0FZuRD_gVdQpA5dtnl5PpW-0rACiyoGEFSTtqz_AyswVM6FLdo0rEC_KgMc6/s1600/chicken+Helper.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgY8tVSTp1RXOwK3vgRTVgFKgCwdBtrGPAqTwHA86lOuDGcm7OKGz3BFyM8Z_oiDrGZcZQbYvqwmVZjMxqn0FZuRD_gVdQpA5dtnl5PpW-0rACiyoGEFSTtqz_AyswVM6FLdo0rEC_KgMc6/s320/chicken+Helper.JPG" width="240" /></a></div><div class="MsoNormal"><br /></div><div class="MsoNormal">You already have the chicken tenders in your freezer, right? I mean seriously, who doesn’t have frozen boneless, skinless chicken tenders in their freezer at all times? Anyway, put two tablespoons of butter in a medium hot skillet and let it melt. Then put about one pound of chicken tenders in the pan to cook in the butter. Put a lid on it so you can keep the chicken moist. Once the chicken is thawed, you then pour some of the seasoning over the chicken, turn them over, pour the rest of the seasoning on them and cook them all the way through. Don’t be shy about throwing some more butter in there either if needed. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgX95HdG7H3f6ELdxJKXPWeehoTSCHtGbj5NZToBN6RF1oJopyg2u9lC4H5q9RFec2MA0VFcS_RUlu5G7OL7WISOZFXA0JX8zXov4DGsSD9VrXSNrLlmn3hgZhFrslOndagXPzFITXVCx/s1600/chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNgX95HdG7H3f6ELdxJKXPWeehoTSCHtGbj5NZToBN6RF1oJopyg2u9lC4H5q9RFec2MA0VFcS_RUlu5G7OL7WISOZFXA0JX8zXov4DGsSD9VrXSNrLlmn3hgZhFrslOndagXPzFITXVCx/s320/chicken.JPG" width="320" /></a></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">If you thought ahead you could cut up your tenders, throw them in a bowl and pour the seasoning over them and mix it all up and rub the seasoning in. PLEASE WEAR FOOD SAFE GLOVES IF YOU DO THIS. *shudder* <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Okay, while that’s happening pour two cups of water in a pot and bring it to a boil. Then toss in the packet of pasta and dried up nasty-ass peas and carrots. Once the chicken is done, cut it up and add it to the pot with the pasta and maybe scrape up as much as the seasoning in the pan you cooked the chicken in at too high a temperature and add it too. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsGLTrwwEItycMgguDtGJwzNeRfQxhWSnGGCHqySjQhg9TK0mnBRFd0Vws-huT0eiArMJogvGSiGWq4PiWX9s-HZml0pwevxbdGHNMuXnbR7p70obLkBAs03-yus3trpddPKofrUkAw-S/s1600/Helper+Done.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGsGLTrwwEItycMgguDtGJwzNeRfQxhWSnGGCHqySjQhg9TK0mnBRFd0Vws-huT0eiArMJogvGSiGWq4PiWX9s-HZml0pwevxbdGHNMuXnbR7p70obLkBAs03-yus3trpddPKofrUkAw-S/s320/Helper+Done.JPG" width="320" /></a></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">Once the pasta is nice and tender and ready, sprinkle in the glaze making sure you cover the entire pot with it. Don’t stir it in just let it simmer with a lid on the pot for five minutes or so until everything is really thick. Don’t burn it man! Once it’s all congealed (gross right?) it’s ready to be plated. Be sure to forget to take the pic when you first put it on your plate and have to take a more artistic one with just a few bites left. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5xvV1ddbrJf8Zg_X29gbC6hJJM-DySe3VTL93PXi2-uzP2mnEXeF6BJfsbIcY4ESA0KkJhCUhnUWk8qppquo92uKnsPZkYEhk067hOIWq4B2t1tVnSX51OuzriStN-qWM119ozH40Xom/s1600/Lemon+Herb+Chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ5xvV1ddbrJf8Zg_X29gbC6hJJM-DySe3VTL93PXi2-uzP2mnEXeF6BJfsbIcY4ESA0KkJhCUhnUWk8qppquo92uKnsPZkYEhk067hOIWq4B2t1tVnSX51OuzriStN-qWM119ozH40Xom/s320/Lemon+Herb+Chicken.JPG" width="320" /></a></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">If you like, you can have a few croissants. <i><b>PRO TIP:</b></i> Turn your croissants upside down to butter them. It’s much easier to spread the butter on the flat smooth bottom. <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOZkN9XeE_AKVH8d6zAyJuNMSVWomZVgWLt3KKhJVpO4eAhfaZNtFFLNhtr10drxxsbDjfDbzaq8vU36-hrYQVbwIitAOB43tmrfP-MxEWoRNZqBPbW9RPAZVNVlac-QmZ7FYXOaj4VI7/s1600/Croissants.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYOZkN9XeE_AKVH8d6zAyJuNMSVWomZVgWLt3KKhJVpO4eAhfaZNtFFLNhtr10drxxsbDjfDbzaq8vU36-hrYQVbwIitAOB43tmrfP-MxEWoRNZqBPbW9RPAZVNVlac-QmZ7FYXOaj4VI7/s320/Croissants.JPG" width="320" /></a></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">Okay, there you have it. Chez Jay’s <i><b>Lemon Herb Chicken with Whole Grain Pasta</b></i>! <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Oh! I almost forgot. For dessert I recommend Yarnell’s Lemon Ice Box Pie Ice Cream. Deeeeeee-Licious! <o:p></o:p></div><div class="MsoNormal"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQAhhDljD0RH7VzGwjMy3V2Dq02EAH86gM2ZzQyzjr-VwXNGmaz8l_0coobcacKMG8PHojryNyJ_vAn5mIIX6MHDip83doy7M11Y2QKBYAbt0bgRIj03nFAg_1AxxJSLit9N_0Lm7JWwC/s1600/Lemon+Box+Pie+Ice+Cream.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieQAhhDljD0RH7VzGwjMy3V2Dq02EAH86gM2ZzQyzjr-VwXNGmaz8l_0coobcacKMG8PHojryNyJ_vAn5mIIX6MHDip83doy7M11Y2QKBYAbt0bgRIj03nFAg_1AxxJSLit9N_0Lm7JWwC/s1600/Lemon+Box+Pie+Ice+Cream.jpg" /></a></div><div class="MsoNormal"><o:p><br /></o:p></div><div class="MsoNormal">Bon Appetit! <o:p></o:p></div><div class="MsoNormal"><br /></div><br /><div class="MsoNormal"><a href="mailto:Jayman3768@gmail.com">Jayman3768@gmail.com</a><br /><a href="http://www.facebook.com/jayman68">Facebook.com/Jayman68</a><br /><a href="http://www.twitter.com/jayman_iws">@Jayman_IWS</a><o:p></o:p></div><div class="MsoNormal"><br /></div>Be sure to check out the I’m With Stupid podcast! 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Lemon Herb Chicken Pasta Recipe

Holaaaaaaaaa Foodies!! Chef Jayman here from Chez Jay’s Fine Dining Pub to share with y’all one of my favorite all time recipes. Tonight we’...

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