This weekend the fridge was pretty bare so I made this pasta dish, which I can pretty much make anytime with stuff I already have.
Originally, this dish was a Betty Crocker recipe for herbed chicken, but as I don’t eat the chicken anymore, I had to adapt.
You can make it with any kind of pasta, and usually I make it with linguine or spaghetti noodles, but this time I made it with penne and liked it better. We’ve been eating Barilla Plus, which has some whole grains in it but doesn’t really change the taste.
Onion and Herb Pasta
1 pound penne pasta
2 T. butter
2 T. vegetable oil
1 red or yellow onion, chopped
3 garlic cloves, minced
1/3 c. lemon juice
3 T. Worcestershire sauce
1 t. dried basil
1/2 t. dried marjoram
1/2 t. dried oregano
Parmesan cheese to taste
Boil the pasta while you prepare the sauce. In a deep skillet, heat the butter and vegetable oil over medium heat. Add the onions and garlic and saute until the onions are translucent. Add the lemon juice, Worcestershire and herbs.
Bring the sauce to a boil, then reduce heat and simmer for about 10 minutes. I usually add 1/4 cup of water at this point because the sauce can be a little tart.
Drain pasta and toss with the sauce in the pan. Serve in bowls with cheese sprinkled on top.
Make it meaty:
Melt the butter and oil in the oven in a 9X13 baking dish. Then add the rest of the ingredients (except the cheese) plus 4 boneless, skinless chicken breasts. Bake for about 40 minutes at 375 degrees, turning once during cooking. Serve chicken breasts and sauce over pasta.