1 pound organic boneless, skinless chicken
breast, cut into bite size
chunks
1/2 box whole grain farfalle pasta (bowtie shaped)
concentrated lemon juice
olive oil
salt
black pepper
Once chicken is cut up, dredge lightly in flour. In a
deep skillet, heat approximately 3 tablespoons of olive
oil. Place chicken in skillet, season with salt and black
pepper. Boil pasta in separate pot. As chicken is close
to browning, add approximately 1 cup of lemon juice
, adding a little more black pepper, to taste.
Reduce heat to medium and let
chicken simmer, removing chicken from skillet but not
removing skillet from heat when it is done cooking.
Once pasta is done, drain and add to liquid mixture in
skillet. Add chicken back in to skillet with pasta, adding
a little more of each of the liquids, so mixture does
not burn in pan. Remove from heat and serve.