Hey everyone! My name is Jani and I run a blog called My Life in Med School. I write about a bunch of different things, but I focus more of recipes and beauty, all the foods and makeup. I am a second year medical student from Puerto Rico and I was in desperate need of a hobby to escape my endless hours of studying, hence my blog and channel were born.
Kelsey’s blog was one of the first blogs I followed when I began my journey, and when she posted about doing a guest post, I jumped right at the opportunity. After brainstorming for a while she told me she liked my recipe’s and if I could do one for the guest post it would be awesome. So without further ado today I am going to be sharing with you a favorite of mine and my husband’s, a super easy one pot pasta.
When you are a full time graduate student, have a full time job, have a family, etc. spending a few hours cooking dinner can be a nightmare. If like me, your time is precious and you get tired of traditional bolognese or Alfredo pasta then one pot pastas will be your new best friend.
There are several reasons why one pot meals are a wonderful part of life. First easy cleanup, second combination of flavors, third lots of room for creativity, and fourth no going crazy with a million things on the stove. I especially love how simple they are and the little amount of cleanup.
So let us go back to fall of 2014 and I was feeling like I wanted to try something new and different using lemons for a pasta sauce. Of course first thing I did was log into my trusty friend Pinterest and looked for recipes.
I found one that I liked but since doing it the first time I have modified it and basically made it my own recipe. I love doing this recipe both with chicken and with pork, I usually prefer boneless pork chops.
This One-Pot Lemon Chicken Pasta is one of me and my husband’s favorite dishes and I hope you enjoy it!
One-Pot Lemon Chicken Pasta
First take about 2 tbs of extra virgin olive oil and ½ tbs butter over medium heat in a deep skillet or a wok, which is what we use.
In the meantime, season your meat using salt and pepper or good old adobo and once the oil is hot, add the meat.
Cook it on both side for 5-7 minutes if it is thin or until mostly cooked, add half of the lemon juice. Set aside so it finishes cooking in its own juice.
Add the chopped onion, garlic and cook for about 2-3 minutes or until onion is starting to clear.
Add the pasta of your preference, I usually go for spaghetti or linguine, and bathe in the onion garlic and add the chicken stock. Add basil, and any other spice you wish to add.
Let simmer until pasta is cooked and most of the liquid is evaporated. Add milk or heavy cream, chopped parsley, and grated cheeses.
Add meat back into skillet and let sit for a couple of minutes. Sprinkle with parmesan and parsley. Serve and enjoy!
I hope you enjoy this recipe for my One-Pot Lemon Chicken Pasta, and I would love to hear feedback on it and if you have tried anything like it before.
One-Pot Lemon Chicken Pasta
2 chicken breasts cut into tenders
2 servings of pasta of choice
½ medium onion
6 garlic cloves
2 cups of chicken stock (or you can use 2 cups of water and 1 cube of chicken bouillon)
1 big lemon or lime juiced
¼-½ cup of milk or heavy cream to desired consistency
1 ½ TBS fresh parsley
3 TBS extra virgin olive oil
½ tbs butter
¼ cup or 1 handful of grated parmesan
¼ cup or 1 handful of grated mozzarella
¼ tsp of basil