Spicy Lemon Pepper Chicken & Noodles A quick one pot meal

Sometimes you just need to make a quick meal without heading to the market & without dirtying too many dishes! That's what this meal was for me! I simply used what I had in my fridge and in my pantry, I pulled out my pot & I got to cookin! (It just so happened this was delicious enough to be blog-worthy!)

Ingredients:
4 Pre-seasoned chicken thighs
1 jalapeno, diced
2 garlic cloves, finely diced
2 tomatoes, chopped with juices
2 scallions, chopped
1 small onion, chopped
2 tsp lemon zest
the juice of one large lemon
2 cups of broth

So I had these chicken thighs sitting in my fridge, tightly sealed & soaking in the delicious flavors of a dry rub until I could figure out what to do with them. The dry rub consisted of salt, lemon zest, garlic powder, onion powder, parsley, oregano & pepper.



I browned my chicken thighs on all sides on medium high heat in a pan of oil. I then asked myself "what else do I have that will make this delicious?" I grabbed my jalapeno, garlic, onion & scallions & threw them in with the chicken! I then added my 2 cups of beef broth, that I had remaining from a previous recipe! YES! I used beef even though this is a chicken recipe because that's what I had & waste not, want not! I then added the extra lemon zest & juice along with 2 chopped tomatoes & their juices, covered my pot & let the whole concoction of flavors marry one another while my chicken continued to cook & become tender for about 20 minutes in this delicious bath!

Next it was time to figure out what in the world I would serve this delicious meal with. Aha! I had just purchased a box of black bean spaghetti to try! Perfect! I had 4 chicken thighs, so I measured out a little more than 4 servings of pasta, transferred my chicken to a
plate & threw the pasta right in my simmering bath of deliciousness! At this point I could tell that my dish would need a little more liquid, so I added about a half cup of water & a little extra salt and pepper & then proceeded to cook my pasta for the time indicated on the box with a closed lid so I wouldn't lose any of my broth by evaporation to the heavens! (If the angels tasted this dish they might want to call me home a little earlier than my time & I have more cooking & blogging to do!)

15 g carbs - 11g fiber = 4 net carbs

Once my pasta was done cooking, I simply plated this dish with a
little of the liquids & kept some aside for serving! The black bean
spaghetti was a wonderful choice. Not only did my pasta hold the spicy lemon flavors of the broth, making a thicker sauce unnecessary, it also maintained the perfect al dente texture & it is actually a low carb option. I will definitely be using this pasta again!