pasta – Food Literacy in College https://foodliteracyincollege.com Building Food Skills Sat, 08 Nov 2025 23:13:10 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://foodliteracyincollege.com/wp-content/uploads/2022/11/cropped-Food-Literacy-for-College-students-3-copy-32x32.png pasta – Food Literacy in College https://foodliteracyincollege.com 32 32 244754785 The Best Chicken Lemon Pasta https://foodliteracyincollege.com/2025/10/26/the-best-chicken-lemon-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=the-best-chicken-lemon-pasta https://foodliteracyincollege.com/2025/10/26/the-best-chicken-lemon-pasta/#respond Sun, 26 Oct 2025 05:14:19 +0000 https://foodliteracyincollege.com/?p=1816

If you’re looking for a quick and easy dinner that you’ll dream about that same night, look no further! This simple and affordable lemon pasta recipe is the answer. Perfect for students or anyone in a rush to get dinner done. This creamy chicken lemon pasta is a perfect comfort meal that works perfectly year round. It comes together quickly and without a huge mess using fresh ingredients that are sure to have you coming back for seconds.

Ingredients Amount needed Unit Cost Recipe Ingredient Cost
Spaghetti Pasta 16 oz $1.79/ 16 oz bag $1.79
Parmigia no-reggiano 3 oz $3.95/ 5 oz $2.37
Lemon Juice 2 lemons $0.79/ each $1.58
Butter 4 Tablespoons $3.49/ lb $0.44
Fresh Basil 10 leaves $4.99/ plant
(About 50 leaves)		 $1.00
Chicken Tenders 6 tenders $3.98/ 6 tenders $3.98
Total Recipe Cost ——————— ——————— $11.16
Cost per Serving
(6) Servings		 ——————— ——————— $1.86
Chicken Lemon Pasta

As a college student, it can sometimes be difficult to choose a healthy meal, especially when that usually means spending more time doing something other than studying or partying. This quick and easy chicken lemon pasta makes it possible to get a healthy meal in without wasting your whole evening in the kitchen. In order to get this recipe started, it is important to gather everything you need from the store in advance so you aren’t stressing last minute.

Before turning on the stove, I like to start with mise en place which literally means, “Everything in its place.” Generally it is used as a term meaning to have a plan for everything before you do it. I like to start by gathering all the ingredients that I will need for the recipe.

Once all my ingredients are gathered, it is important to know which step you want to do next. The first step of this recipe is to remove the tendons from the chicken tenders. To do this you must find the tendon, take a fork and put the tendon in between the prongs, grab the tendon with a paper towel, and pull the tendon out through the tongs. See the video to watch how we do this! This may take some trial and error but once you’ve mastered it, it is the most fun part of this recipe.

After removing the tendons, I chop the tenders into cubes so that they are ready to be cooked a little later on. Heat the skillet to medium high.

Once skillet is heated, add olive oil to prevent the chicken from sticking. Add chicken and cook about 3-4 minutes per side or until golden brown and cooked through. Set aside for later.

For your spaghetti noodles, get a large pot of water boiling. It is important to have it boiling before you put you pasta in to ensure it cooks properly. Make sure you throw a couple pinches of salt into the water to get a great flavored pasta. Once water is boiling, add noodles. They may be too long and hard to fully submerge at first but that’s okay! Wait a few seconds and as the pasta softens, you should be able to push the other end into the water to get each noodle fully cooked. Once the water starts boiling again, Cook the pasta for about 7 minutes. To test if it’s done, take a piece and throw it on the wall. If it sticks, your pasta is ready to be taken off the stove. Kind of!!! Although this way of testing the pasta is fun, it is not always accurate. For a foolproof way to know if the pasta is done, take a noodle and cut/ bite into it. If the center looks lighter and uncooked, they still need more time. If the coloring is the same all the way through, they are ready to be strained. Save 1 cup of pasta water for the sauce. This will give it some extra thickness and help the sauce stick to the noodles. Strain your pasta and set it aside.

Before jumping into making the sauce, it is important to prepare the ingredients. Make sure to wash and pry the outside of your lemon, you’ll be using the skin. Grab the lemon with your non-dominant hand, the zester firmly in the other hand, and hold the zester at a downwards angle over a small bowl. Drag the zester downward along the lemon, rotating the lemon to get an even zest. Stop before you reach the white layer. Gently tap the zester against the bowl to get the remaining zest off. Once finished zesting, juice those 2 large lemons and measure out 1/4 cup of the juice. Add in your cheese and olive oil to the lemon juice and mix until combined. With a fork, gradually stir in lemon zest, salt, and pepper.

In the same pan that you used to cook the chicken, throw in your butter. Not only will this save you dishes, it will add flavor to your sauce. Once the butter is completely melted, add spaghetti noodles and toss until noodles are completely coated. Add in the cheese and lemon mixture and mix to get an even coating. Add in 1/2 cup of pasta water to get a creamy consistency. If needed, add another 1/2 cup. The creamier the better.

Once the sauce is done, it’s time to put the chicken back in. Mix chicken in well. Top with fresh basil.

Don’t forget to enjoy your masterpiece and share with some friends to show off your new found master chef abilities.

I chose this recipe because not only is it super easy, it is fast, nutritional, yummy, and most ingredients you will probably already have. You can also add other ingredients as well, so it can be fun to experiment with. This recipe will help with food skills by learning how to zest a lemon and use a micro plane correctly for both the lemon and fresh cheese. It also gives experience in cooking noodles to the correct texture. This recipe is very budget friendly and college kid friendly. Pasta can be found at the SNAC pantry and you could even add some veggies or protein from the pantry as well.

Video

Recipe

The Best Chicken Lemon Pasta (Pasta al Limone)
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The Best Chicken Lemon Pasta (Pasta al Limone)

Author: Food Literacy Students Cooking Method:Pan-frying Boiling Cuisine:Cantonese Courses:Lunch, Dinner
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesRest time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsEstimated Cost:25 $ Best Season:Summer

Description

Tangy taste and easy to make. This lemon chicken pasta will be a new favorite
affordable meal in your house.

Ingredients

Instructions

  1. Cook the Pasta: Bring a large pot of water (about 4 quarts) to a boil and add a generous (about 1 tablespoon) amount of salt. Add pasta to boiling water, cook approximately 8 to 11 minutes or until al dente. Drain pasta and reserve one cup of the pasta water.
  2. Prepare the Chicken: While pasta is cooking, remove tendons from chicken tenderloins and cut into cubes. Season the chicken with garlic powder, onion powder, salt, and pepper. In a large skillet, cook chicken until golden, about 3-4 minutes each side. Set aside.
  3. Make the Sauce: In a small mixing bowl, whisk parmigiano and romano cheese and 4 Tbsp lemon juice together. Gradually add the olive oil whisking constantly until smooth. With a fork stir in the lemon zest salt and pepper.
  4. Combine Everything: In the same used to cook the chicken, melt the butter. Add pasta to the skillet with butter and toss to coat noodles. Add the cheese and lemon mixture to the pasta and toss to coat. Add 1/2 cup pasta water. Add additional 1/2 cup pasta water if needed. Add in chicken. Toss in torn basil or chopped parsley.

Notes

  • This pasta can be your main course with fresh salad and French bread or as a side to steak or other protein source.
  • To store, place in an airtight container in the fridge.
  • Think of salt in the pasta water as the first layer of flavor - seasoned water means seasoned pasta. Keep an eye on the clock! You want your pasta tender with a bite. Skip pre-shredded cheese and use a micro plane to freshly great blocks of cheese. Oasis lemons before cutting them. Roll lemons on the counter to loosen juice before cutting.
Keywords:Cheap, College, pasta, Quick
Screenshot

 

]]> https://foodliteracyincollege.com/2025/10/26/the-best-chicken-lemon-pasta/feed/ 0 1816 Garlic Parmesan Chicken and Pasta https://foodliteracyincollege.com/2025/10/23/garlic-parmesan-pasta/?utm_source=rss&utm_medium=rss&utm_campaign=garlic-parmesan-pasta https://foodliteracyincollege.com/2025/10/23/garlic-parmesan-pasta/#respond Thu, 23 Oct 2025 04:27:48 +0000 https://foodliteracyincollege.com/?p=1793 Lots of people love to eat and prepare chicken, but it can be hard to get it just right. This quick and easy recipe not only tastes great, but it’ll also give you a strong foundation to build your meat-cooking skills on.

Garlic parmesan pasta includes a bunch of ingredients that you either have in your cupboards or can get for cheap. It’s an easy crowd-pleaser that can be thrown together minutes before a party (or, if you want, you can have it all to yourself). Regardless of the setting, get ready to enjoy this delectable dish!

Cost Breakdown
IngredientAmount NeededUnit Cost of IngredientRecipe Ingredient Cost
Olive Oil12 oz$6.12/bottle (17 fl oz)$0.36
Chicken Breast1 lb$4.42/lb$4.42
Italian Seasoning1 tbsp$1.00/shaker$0.50
Paprika 1/2 tsp$1.00/shaker$0.15
Salt and PepperTo taste
Butter1 tbsp$2.73/lb$0.17
Yellow Onion1/2 onion(jumbo)$0.62$0.31
Garlic4-6 large cloves$0.64/bulb$0.32
Penne Pasta8 oz$0.98/lb (16oz)$0.49
Chicken Broth2 cups$1.50/2 lb carton$0.75
Parmesan1 cup$2.98/8 oz$2.98
Half and Half1/2 cup$1.78/pint$0.44
Parsley2 tbsp$1.07/fresh bunch$0.13 Fresh
TOTAL COST$24.84 $11.02
Cost per Serving (4 Servings)$3.67
Recipe Making Process

Chicken is used in all types of restaurants, from the priciest eateries to the McDonald’s down the street. It’s a meat that can be easily found for cheap, but, if prepared properly, can seem like a real accomplishment to cook. This dish follows that basic idea: it’s cheap, but it feels like a higher-end treat.

That said, while making this dish, there were a few things we did to bring down the cost, such as substituting heavy cream with half and half. We also used store-brand olive oil and pre-grated Parmesan. Budgeting your life away truly bites, but this dish has enough of that homey goodness to mentally transport you from the doom of the dorms to your parents’ dinner table. However, there might be a couple of techniques your parents may or may not have tried their hand at while cooking at home. One of the techniques used in this recipe involves a chicken breast that is either butterflied or beaten. Butterflying is what it sounds like: you cut a chicken so that it looks like a butterfly.

Before you butterfly it, you need to remove the tendons and any surface fat from the chicken. This will help improve the texture, the quality of the meat, and can make cutting easier. Once that’s done, you place the breast down on a flat surface and cut it parallel to the floor so it resembles a book (as shown in the video below). However, like a butterfly or a book, it needs to have the middle section intact, so you should not cut it all the way through. After cutting, you can open it up and cook it as-is. This helps the chicken breast cook all the way through while retaining its natural shape.

You could also simply beat it down. The preferred way to do it is with a meat tenderizer, but you could use a variety of blunt objects, from the food-safe rolling pin or (heaven forbid) the heaviest book you can find.

Recipe Steps:
  • 1. Gather and prepare all of your ingredients, and grab your pan. That’s right, you only need one pan for this recipe! Just make sure it will be deep enough to cook your noodles in as well.
  • 2. In a small bowl, mix together the Italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
  • 3. Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165°F. It’s best to check this with a thermometer, while also checking to see if the chicken is firm and white all the way through. Remove chicken from the pan and set it aside to rest.
  • 4. Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until it begins to get tender and translucent.
  • 5. Add garlic, stir, and cook for 1 minute longer.
  • 6. Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil.
  • 7. Then, add the dry pasta and stir to make sure that the pasta is submerged in the broth.
  • 8. Cover the pan and cook for 10 minutes or until the pasta is al-dente.
  • 9. Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
  • 10. Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!
  • This recipe doesn’t have any vegetable sides, but broccoli would pair very well with this. It provides a bit of a bite while complimenting well with the creamy sauce. It could also go with a variety of other vegetables, but this is my personal go-to when making things like this.
Garlic Parmesan Pasta
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Print Recipe

Garlic Parmesan Pasta

Author: Food Literacy Students Cooking Method:Sautéing Boiling Cuisine:American Italian Courses:Lunch, Dinner
Difficulty:BeginnerPrep time: 30 minutesCook time: 40 minutesTotal time:1 hour 50 minutesServings:4 servingsCalories:300 kcal Best Season:Fall

Description

Incredibly easy, very delicious, and fun to make! Only needs one pan and can be thrown together in just a few minutes.

Ingredients

    Chicken

    Pasta

    Instructions

    1. In a small bowl, mix together the Italian seasoning, paprika, salt & pepper. Pat the chicken dry and then rub both sides with the seasoning mixture.
    2. Bring a large pan to medium heat. Once hot, add avocado oil. Then, add seasoned chicken and cook for 3-5 minutes per side, until the internal temperature reaches 165°F. Remove chicken from the pan and set it aside to rest.
    3. Reduce heat to medium-low and add more avocado oil and butter. Then, add onion and season it with salt. Cook, stirring occasionally, for about 3 minutes, or until it begins to get tender and translucent.
    4. Add garlic, stir, and cook for 1 minute longer.
    5. Deglaze the pan with chicken broth, scraping up all the browned bits stuck to the bottom. Allow the broth to come to a light boil.
    6. Add the dry pasta and stir to make sure that the pasta is submerged in the broth.
    7. Cover the pan and cook for 10 minutes, or until the pasta is al-dente.
    8. Turn off the heat and add in the parmesan, heavy cream and parsley. Stir until the parmesan is melted and the sauce is warm and thickened slightly. Taste and adjust salt and pepper as needed.
    9. Slice the cooked chicken into strips and add it into the pan along with the pasta. Toss to combine. Then, serve & enjoy!

    Notes

    • Alternatives to Ingredients:
    • 1. If all you have is a small or medium onion, use the entire onion. Regardless, the entire portion should be roughly the size of your fist.
    • 2. For the chicken broth, you can also use chicken bouillon and prepare according to the package instructions.
    • 3. You can substitute heavy cream for half and half, which is a bit cheaper and has fewer calories.
    • 4. If you’ve got dried parsley, you can use it in place of the fresh stuff! Just use two teaspoons– cutting it down from the original two tablespoons.
    • 5. You can use normal, gluten free or protein pasta in order to make it fit your dietary needs.
    • 6. You can use pre-minced garlic in order to save time and energy. One medium-sized clove equals roughly 1/2 teaspoon, so aim for 3 tsp (or 1 tbsp) garlic.
    • 7. As mentioned in the recipe, the avocado oil can be substituted with olive oil, which brings down the cost considerably.
    Keywords:chicken, pasta, quick dinners, quick lunches

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