Lemon Dijon Chicken Over Pasta

I decided to go ahead and start the Core Plan now. I’ve felt so sluggish and crappy since my “break” (not to mention the 5 lbs I gained in the last month), that I decided to go ahead and start the Core plan earlier than I’d planned.  Im on Day Two and aside from a mild crap-withdrawal headache, it’s A-OK!

One of the recipes I tried so far was the Lemon Dijon Chicken.  It was very simple and took only around 15-20 minutes to make, if you include the time to boil the noodles.

Now, in my opinion, I thought there was a little too much parsley. A little fresh parsley goes a long way. Also, it was a tad bit too lemony, so next time I’ll probably suck up the Point and substitute a little white wine for half the lemon juice.  I cubed my chicken and sauteed it in the pan with the garlic and oil, then added the sauce and heated through.  Before serving, I tossed it with the pasta and plated it, garnishing with only a wee bit of fresh parsley and some freshly cracked black pepper.

It was yummy and easy and I think with my little modifications, can definitely be a recipe you could serve at a dinner party and still be On Plan.

Enjoy!

Ingredients
3 Tbsp fresh lemon juice
1 Tbsp Dijon mustard
1 Tbsp parsley fresh, chopped
1/8 tsp table salt or to taste
1/8 tsp black pepper or to taste
2 tsp olive oil
2 clove garlic clove(s) chopped
4 oz cooked chicken breast chopped
1/2 cup cooked whole-wheat spaghetti

Instructions
Whisk together lemon juice, mustard and parsley. Add salt and pepper to taste. Heat oil in a nonstick skillet over medium-high heat. Add garlic and cook until fragrant. Add remaining ingredients, toss to coat thoroughly with lemon sauce and heat through.