Tuscan chicken with lemon butter pasta & blueberries

Ingredients

 1 person

1 Chicken cutlet

3 tbs. olive oil (approx)

Salt (to taste)

Tuscan seasoning (to taste)

Adobo seasoning (to taste)

Cajun seasoning (to taste)

Herbs de province (to taste)

1/4 cup lemon juice (approx)

Angel hair pasta (1/4 lb.)

Approx. 4 tbs. Salted butter

Green peas (1/2 bag)

Blueberries (as desired)

Butter lettuce (as desired)

Steps

1. 1. Cover both sides of the chicken with tuscan seasoning, cajun seasoning, adobo seasoning, and herbs de province, add some salt, lemon juice, & cover with olive oil

2. 2. Let it marinate for at least a few minutes

3. 3. Cook (on a George Foreman grill) for about 10 minutes, or until fully cooked.

4. 4. Once the water for pasta begins to boil, set frozen peas into the water with a strainer, add a handful of salt to the water, on top of the peas, let it continue to boil until salt is dissolved then take the peas out.

5. 5. Cook the pasta according to box instructions, then strain the pasta over the peas or separately.

6. 6. Turn off the heat & add 1 tbps. butter to the pot, 1 tbsp. Lemon juice, and salt to taste. (Depending on how much pasta you are making, you may need more or less. It should be very lightly coated.)

7. 7. Add pasta (and peas, if mixed) back into the pot and stir.

    

   If the peas are not mixed, heat back up in a separate pan with salt & butter to taste.

8. 8. Serve with butter lettuce, fresh blueberries, (cucumber & strawberries optional)

9. 9. Add a splash of lemon juice to the chicken if desired.

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