Tofu Chicken with Lemon Pepper Pappardelle

Okay, this is as simple as it gets. If you consider yourself one of those people who can’t cook worth a lick, please read this and try it!!!!

On an impulse, I decided to buy a Lemon Pepper Pappardelle pasta at Trader Joes this weekend. It seemed interesting….lemon pasta? Well, why not give it a shot, right? Lemon tastes great and pasta is a favorite of mine…the two combined could be magical.

I bought it and stored it away not knowing what I would make with it….later on, I found Morning Star chicken in the freezer section. I have never tried it before, and so I decided to give it a shot as well. We are both trying to lose weight for our wedding this July, so we’ve decided to cut out a lot of things and eating more tofu and fish. I love chicken, but whenever I go to the supermarket and I see those “pre-grilled” chicken pieces in their clear plastic bag, I get grossed out….REALLY grossed out. Usually, the inside of the bag is all greasy and the chicken looks dry which keeps me from buying it. I thought maybe the tofu chicken would be different. If you’re not a fan of tofu or too scared to try it out, you can substitute it with chicken or even shrimp.

The instructions for this meal are as easy as they get. It took 10 minutes to make in total. A side note: when I opened the bag of pasta, I couldn’t help but get caught up in the wonderous lemon smell that emerged. Aaaaaaahhhhhhleeeeemoooooooooonnnnnn.

• The pasta takes 10 minutes to boil.
• While the pasta is boiling, add about a tablespoon of olive oil to a pan and sautee the chicken. The instructions state that it should be sauteed for 2-3 minutes. I sauteed it until there were a few golden brown spots (about 5 minutes).
• Drain the water from the pasta when 10 minutes have passed.
• Leave the pasta in the pot and add the tofu chicken.
• Mix
• Add olive oil, salt and crushed garlic to coat and mix.
• Top with fresh parmigiano reggiano cheese.

It was so easy and delicious!