It’s my last free day of my vacation. The last two weeks have been low-key but eye-opening in some aspects. It’s a new year and I could go on and on about making resolutions and changes, but I won’t. Just know that 2014 will be different. It has to be.
On today’s lunch menu, lemon garlic chicken scallopini with pasta and kale.
First sauté some garlic in butter until soft. Then some vegetable broth (can use chicken broth). The chicken is then added and left to simmer in the sauce. Season with salt and pepper. Squeeze the juice of one lemon into the mix.
Meanwhile, while the chicken cooks, boil some pasta until al dente. In my case, come gluten-free fusilli. When the chicken is cooked, remove from the sauce and set aside. Add the cooked pasta and kale to the sauce and coat.
Slice the chicken and add it to the pasta and kale into a bowl. Lunch is served.