If you ask my mom what the one thing I didn't like to eat growing up, I guarentee you she will reply, "Lemon Chicken." I have always been proud of the fact that I was never a picky eater (at least compared to my siblings) and I have no idea what it was about lemon chicken that made me dislike it so much. I'm glad that I tried it again as an adult because now lemon is one of my favorite flavorings for chicken.
This dish is not complicated to make but does require a little bit of organization. There are three components that come together to make this fabulous dish; roasted chicken, grilled vegetables, and pasta. I reccomend following the order that I present in the recipe but you can make the chicken and vegetables ahead of time and make the pasta when you are ready to eat.
Pasta with Grilled Vegetables and Lemon Chicken
For the Lemon Chicken
2 boneless skinless chicken breasts
juice of 2 meyer lemons
1/2 cup of dry white wine
1/3 cup of olive oil
2 cloves of garlic
1 lemon, end cut off and sliced into 4 pieces
For the Grilled Vegetables
1 bunch of asparagus
1 pint of baby portabello mushrooms, sliced
freshly ground black pepper
1 pound of tube-shaped pasta, like rigatoni or penne (I used elicoidali)
Preheat oven to 400°F. In a 8 x8 baking dish, whisk together lemon juice, wine, and olive oil. Place chicken in baking dish and sprinkle with salt and freshly ground pepper. Crack each clove of garlic (carefully!!) with the flat side a knife. Place ontop of chicken breasts. Lay a sprig of rosemary on the garlic and then two slices of lemon on the top. Bake for 30 minutes or until chicken is cooked throughly. Remove cooked chicken from pan and reserve remaining juices.
Meanwhile, grill the vegetables. Cut eggplant in half lengthwise, cut off top and bottom, and then cut each half into 1/2 inch strips. Brush each side with olive oil and sprinkle with salt and freshly ground black pepper. Grill for 10 minutes or until strips are nice and soft. For asparagus, coat with olive oil, salt and freshly ground pepper and grill for about 5 minutes. Grill the mushrooms (on a piece of foil so they don't fall through the grates) with oilve oil, salt and freshly ground black pepper.
Prepare the pasta according to your taste. I like mine al dente. Slice the chicken into strips and the eggplant and asparagus into 1 inch pieces. Toss drained pasta with the pan juices and heat over low heat for about 2 minutes to let the juices absorb. Add the vegetables and sliced chicken and heat for an additional minute. Transfer to a serving bowl and serve!