Fresh Tomato & Arugula Angel Hair Pasta w/ Roasted Lemon Pepper Chicken Leg Quarters
I love dishes that look elegant, taste great, yet doesn't involve me spending the whole entire day in the kitchen. An even better plus is that this dish is cost effective using very few and basic ingredients. What many people don't realize is that an elegant and delicious meal does not have to involve crazy, hard to find ingredients and super chef cooking techniques. It's usually the simplest and freshest ingredients, cooked a very basic way that yields amazing meals. What sets it apart is cooking with great, fresh food.
In this simple, Italian inspired pasta dish, I tossed in arugula, a mildly peppery green used inian elegant main dish, any night of the week.
The chicken leg quarters are simply spiced with lemon pepper, a premade spice mix found in any common grocery store in America. Just be careful about the amount of salt added in the mix, as you don't want to over salt the chicken. In keeping with the olive oil theme, I drizzled it with olive oil and squeezed lemon juice to brighten up the flavors even more. Stick it in the oven for 45 minutes and whala! Lemon pepper chicken!
Fresh Tomato and Arugula Angel Hair Pasta
1 LB of angel hair pasta
3 large diced roma tomatoes
2 sliced garlic gloves
1/2 medium sized onion or 2 shallots diced
1/2 cup of extra virgin olive oil
1 LB of fresh arugula
1/4 cup fresh grated parmesan cheese
Roasted Lemon Pepper Chicken Leg Quarters
5 chicken leg quarters
5 TBL of lemon pepper mix - 1 TBL for each leg quarter
Juice of one lemon
Cook the pasta until al dente in salted boiling water. Heat a large sauce pan in medium-high heat with olive oil. Cook the chopped onions (or shallots) and garlic until they become tender. Add the diced roma tomatoes and cook until the tomatoes have started to break down, but has still retained most of their shape. Add the cooked pasta including some of the pasta water (no more than 1/4 cup) to help incorporate all the ingredients. Toss the pasta and turn the heat off. Take the pasta out of the saucepan into a serving dish. Toss the fresh arugula in with the hot pasta and top with 1/4 cup of freshly grated parmesan cheese.
Heat the oven to 425 degrees. Rub each leg quarter with 1 TBL of lemon pepper seasoning mix and 1 tsp of kosher salt. Dress in olive oil and lemon juice. Roast in the oven for 45 minutes, and until the internal temperature reaches at least 165 degrees. Serve alongside pasta.