Lemon Chicken Pasta

This pasta dish is delish! I have made similar variations time and time again, when shooting from the hip to prepare make-shift dinners. Yesterday, I was scrolling through Pinterest, trying to come up with dinner inspiration for the week, when I found this dish. I didn't make it exactly as the recipe suggested, I modified, as you know I like to do! I knew It was a familiar recipe when I saw it, but it wasn't until I tasted it that I realized just how familiar. How funny is that?!?!


Ingredients:

• 1 lb Brown rice pasta
• 1 lb organic skinless, boneless chicken breasts- cooked and cut into bite sized chunks
• 8-16 oz Baby bella mushrooms, sliced
• 8-16 oz Organic grape tomatoes, cut in half
• 1/4 cup Parsley
• 1 Fresh Lemon, cut and squeezed for juice
• 1 cup Parmesan cheese, shredded
• 2 Tbsp Organic Extra Virgin Olive Oil
• Sea Salt to taste
• Ground Black Pepper to taste
• 1/4 tsp Garlic powder

Directions:

1. Preheat oven to 375.
2. In a large pot, cook pasta as directed on package. Set aside.
3. Meanwhile, in a skillet, brown chicken. 
4. Add, mushrooms, tomatoes, and parsley. Cook until tomato juices are extracted and mushrooms are tender. 
5. Add salt, pepper, and garlic powder. Stir. 
6. Squeeze lemon juice over chicken mixture. Stir.
7. Add olive oil to pasta. 
8. Add chicken mixture to pasta. Stir.
9. Add half of the cheese mixture to the pasta. Stir.
10. Spray baking dish with non-stick cooking spray. I use Trader Joe's Coconut Oil Spray.
11. Pour pasta mixture into baking dish. 
12. Sprinkle remaining cheese on top of pasta.
13. Heat for 15-20 minutes or until heated through and cheese is melted.