This is a great summer recipe. It comes together quickly, and the lemon makes it light and fresh.
1 lb. angel hair or spaghetti pasta
1/4 cup olive oil
5-6 cloves garlic, minced
1/2 cup dry white wine (Chardonnay or Pinot Grigio)
2 lemons, zested and juiced
1 lemon, sliced into 8 wedges
2 tsp. fresh chopped herbs; I use flat-leaf parsley, oregano, thyme, rosemary, or whatever I have at hand (or in my garden. You can use dried, also.)
salt and black pepper to taste
3 boneless, skinless chicken breasts
Preheat oven to 400 degrees.
Cook pasta according to package directions. Drain and set aside.
In a small skillet, saute the garlic in the olive oil for only about 1 minute; don’t let it get brown. Remove from heat and whisk in the wine, the zest and juice from the 2 lemons, the herbs, and a little salt. Transfer the sauce to an oven-proof baking dish, and arrange the chicken breasts on top. Liberally brush the chicken with olive oil and sprinkle with salt and pepper. Tuck the 8 lemon wedges around the chicken pieces.
Bake for 30-40 minutes, until the chicken is slightly browned. (You might turn the broiler on for a minute or so to brown it up if baking isn’t doing the trick.) Cover the dish with foil and let it rest for 10 minutes before serving.
Serve over the cooked pasta.