One of the most difficult parts of being a SAHM to two kids–for me–is dinner time. I’m sure there are other moms out there for whom this isn’t a huge deal and they’re able to get meals on the table lickety split. But I often have a Stage 5 Clinger on my leg and a big kid begging for a snack despite the fact that it’s dinnertime and he knows it.
So what I’m saying is that meals in this house have to be the kind that can be made quickly. Like Lemon Pepper Chicken Pappardelle, which sounds way fancier than it actually is.
And this is where Trader Joe’s comes in.
(Don’t worry. This isn’t a sponsored post. Unless by “sponsored” you mean I’m sponsoring my local Trader Joe’s by being a frequent flier. If that’s what you mean, then yes.)
Trader Joe’s has everything. Like cookie butter. And excellent prices on cheese. And fruit!
And also quick and simple recipes that I’m able to throw together in 15 minutes or less while my children pretend they’ve never eaten in their lives.
You’ll need:
1 package Trader Joe’s Lemon Pepper Pappardelle pasta
1 package Grilled Lemon Pepper Chicken Breast
Trader Joe’s Non-parielle Capers, in juice
Trader Giotto’s Extra Virgin Olive Oil
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As you can see, everything you need for this recipe comes from your local Trader Joe’s. If you don’t live near a Trader Joe’s, move.
(Kidding! But you can still do everything by marinating and cooking the chicken yourself and using capers and olive oil you have on hand. Except the pasta. You may have to use plain pappardelle and wing it on a sauce. If this is you, let me know in the comments and we’ll come up with something.)
Directions:
Cook noodles according to directions on package. While noodles are boiling, slice chicken and microwave for 1.5 minutes. When pasta is cooked, drain and return to pot. Turn on low heat. Drizzle pasta generously with olive oil and toss to coat. Add 2 to 3 tablespoons capers with juice. (Feel free to add a tablespoon or two of just the caper juice.) Toss with noodles. Add chicken. Toss until heated through.
Serve. Eat. Pair with wine! Hooray dinner!
You can change this recipe up by tossing baby spinach into the pot after you drain the pasta and letting it wilt down. Or you could marinate shrimp and substitute for chicken. Or just leave it as is because as is is pretty freaking delicious.
Emma approves.
We’ve had that pasta before – yum! I think if we didn’t live near a TJ’s, my husband *would* make us move. He loves that place!
The first time I went I didn’t get the hype. But then I went back. Now I go every week.
They keep discontinuing my favorite products, though. Chocolate tea, coconut rice and mango dessert… Sigh.
I’ve used that pasta with shrimp before. Season shrimp, parm cheese, a little butter. Voila. Since I’ve reduced my gluten intake I can’t have pasta like I used to. But now I want it.
I think I might throw in shrimp next time to change it up!
I wish I had a Trader Joes near me 🙁
Like I said, move 🙂
It looks so delicious!!!
Thanks! It really is!
You’re making me hungry!
I’m not responsible if you lick your screen.
Wish we had trader joes in Canada 🙁
Oh man. They need to get there, STAT! Until they do, here’s how I’ve modified this recipe to make it without using their stuff:
Put your uncooked chicken in a Ziploc bag, quart or gallon sized depending on how much chicken. Salt and liberally pepper the chicken in the bag. Also add onion powder and garlic powder. (You could also do fresh garlic for extra punch.) Add a few tablespoons of extra virgin olive oil. Add the juice of two lemons, plus lemon slices to the bag. Close the bag and squish the chicken and marinade all over and let it sit for a few hours in the fridge. Grill, slice and serve with pappardelle pasta adding a tsp or so of Italian seasoning and the juice of another lemon to the olive oil/capers after you’ve cooked and drained the pasta. Oh, and salt the pasta water. I don’t salt the water when I cook the lemon-pepper variety from TJs, but for plain pappardelle, I would.
I hope this helps!
Hey, I see this is an old thread but hope to reach you before I cook dinner tonight.Do you use the marinade for the sauce?
Hey Patricia! I don’t use the marinade from the chicken for the sauce. I just add a drizzle of olive oil, a squeeze of lemon juice, and some capers to the noodle/chicken mixture after cooking.