Spicy Lemon Chicken Pasta

 I modified this recipe from a Martha Stewart recipe, and it turned out fantastic.  I can tell that this will be one of my new favorite meals.  I used a rotisserie chicken to make it even easier.

The S/C Value for 1/4 the recipe below is 3/2, and each serving has 6 grams of fiber.

Spicy Lemon Chicken Pasta

6 ounces of healthy pasta (I used Dreamfield Healthy Carb Spaghetti)

3 tablespoons olive oil

zest and juice of 2 lemons

3 garlic cloves, minced

2 jalapeno peppers, seeded and thinly sliced (You may also use 1/2 tsp. red pepper flakes if you do not have fresh peppers)

1 cup frozen peas, thawed

1 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

1/3 cup freshly grated Parmesan

Cook pasta according to the package directions. Drain and set aside.

Heat 2 tablespoons of the oil in a large sauté pan over medium-low heat. Add the lemon zest, garlic, and jalapeños and cook until lightly browned, 4 to 5 minutes. Add the pasta, lemon juice, peas, salt, pepper, and remaining oil and cook until heated through, 3 to 4 minutes, adding the chicken at the end.  Add the Parmesan and toss well.  Serve.