Since I cannot make it to Capri every time I want some lemon pasta… I decided to figure out how to make some yummy pasta myself. I made this recipe gluten & dairy free but if that’s not your thing you can sub regular pasta in and heavy cream instead of almond milk. I was literally on the metro coming home from work and suddenly I needed pasta - and it had to be lemony and GOOD. This recipe isn’t perfected in any way, but if you want something light and flavorful, this is it!!! Grab yourself a glass of red wine and, Buon Appetito!

Ingredients (Serves 4)

• 1 package of your favorite pasta (I used GF)

• 3 lemons - juice and zest needed

• 1 cup almond milk (plain, unsweetened)

• 3 chicken breasts

• Oregano (fresh chopped or dried)

• Basil (fresh chopped or dried)

• 1/4 cup red wine vinegar

• 5 cloves of garlic (fresh minced or 3 tablespoons pre-bought minced)

• Parsley

• Olive oil

• Salt, pepper, red pepper flakes

Directions

• The night before you make this, or at least the morning of: marinate the chicken. Get the chicken breasts and put them in a container. Mix in 1/4 cup red wine vinegar, 1 minced garlic clove, 1 tablespoon oregano, 1 tablespoon basil, and 1/2 cup olive oil. Mix it together and spread it evenly on all the chicken breasts. Add more or less of the ingredients, whatever looks good. Put in the fridge (at least 3 hours).

• When it’s time to cook, start boiling a large pot of water with a dash of salt. Add pasta when water is boiling.

• Heat up a separate frying pan on medium heat; add 3 tablespoon of olive oil and the rest of the garlic. Sauté until brown. Add the zest of one lemon, almond milk, pepper, salt, red pepper flakes, basil, etc. Just 1 teaspoon of each. Let simmer for 5 minutes.

• In another frying pan, add 1 tablespoon olive oil and start browning the chicken breasts on medium heat. Turn as needed until brown on both sides, add a lid so the heat gets trapped and let cook through. Or - if you have a grill, grill the chicken!

• When the pasta is boiled, drain and return to pan. Add the juice of 2 lemons to the pasta directly.

• After the sauce has been simmering for awhile, add to the pasta pan. Mix it all together and let the sauce hit every noodle!

• Slice the chicken up and add pasta to the plate, top with parsley, lemon zest and parmesan cheese. I also use this time to add more lemon juice… you can never have enough.

• Pour yourself a glass of wine and enjoy!