If my sourcing recollection is correct, my mother told me about trying a combination of lemon pasta, tuna fish and capers at Trader Joe’s one day. The flavor combination sounded good, but I wanted to substitute out the tuna fish for something fresher and add a vegetable to make it a true one-bowl meal. Here’s what I developed. This dish pairs great with a chilled sauvignon blanc to take the edge off the day.
- 1/2 package Trader Joe’s lemon pepper pappardelle pasta (There are a couple places online that sell lemon pepper linguine. Using the lemon pepper pasta is the key component of this dish, so resist substituting plain pasta.)
- 2 smaller chicken breasts or 5 chicken breast tenderloins, cut into 1/2-inch cubes
- 7 ounces frozen green beans/haricot vert
- 2 lemons
- 2 tablespoons capers
- olive oil
- Your favorite multipurpose seasoning
- parmesan cheese
Step 2. Defrost beans with a couple changes of water. Note: I don’t actually measure out 7 ounces of beans. I simply almost fill the cereal bowl I’m using to defrost the beans.
Step 5. By this time pasta will likely be done. If so, drain pasta and return to cooking pot. Add chicken on top. If pasta isn’t done, transfer chicken to a small bowl until it is.
Step 6. Pour lemon juice over pasta and chicken. Add a couple glugs of olive oil. Add capers (I like to include a little of the pickling liquid, too).
Step 7. Cook defrosted green beans in same frying pan you used for the chicken. This will deglaze the pan. Add a little more seasoning and olive oil. Cook until all water has evaporated and beans aren’t super crunchy. Add beans to pot.
Step 8. Stir everything together with the heat on low if necessary to warm the dish and unify the flavors. Transfer to bowls and top with parmesan cheese.