Lemon Chicken Pasta with Red Bell Peppers and Mushrooms

In a large skillet, sauté onions, garlic and red bell pepper in olive oil until onions are transparent and red bell pepper still has a little firmness to it. Sprinkle with sea salt, Mrs. Dash (or Penzey’s Mural of Flavor) and cracked black pepper. (Or use any other seasoning you love. I think garlic pepper would be good, too.) Remove from the skillet and set aside.

Cut chicken into 2” x 2” chunks and sauté in olive oil. Sprinkle with seasonings. Once the chicken is almost fully cooked, cut your lemon in half and squeeze the juice onto your chicken. (Tip: put the lemon in hot water for 10 minutes and roll in your palms to extract the most juice.) Add mushrooms and sauté until warm.

Combine the red pepper and onions with the chicken until reheated. Put down some spaghetti on a plate and then scoop out the chicken on the top. Bon appétit!