Lemon Herb Chicken and Fancy Pasta

This chicken turned out really good, and it's a simple dinner to make. I've sautéed pasta before and I like how it turns out. Adding some veggies to the noodles provides some color and extra flavor.

Lemon Herb Chicken

Marinate boneless, skinless chicken breast for at least half an hour in a mixture of balsamic vinegar, lemon zest, crushed peppercorn and, if you have it, a little cider vinegar.
Take chicken out of marinade and rub with crème fraîche, chopped green onion, and herbs/spices (ex: thyme, rosemary, basil, tarragon).
Place the chicken in a glass baking dish and pour in bottom of dish (don't cover chicken completely) low-sodium chicken broth with some lemon juice and balsamic vinegar. 
Bake at 375 degrees for about 45 minutes or until chicken is done.

Fancy Veggie Pasta

Boil fettucini noodles according to directions but not fully -- keep it al dente. Heat olive oil in a skillet, add shaved garlic and pine nuts and stir for a short time, then add some petite peas and shaved carrot, stirring until heated through. Finally, add drained pasta to the skillet, mixing with the other ingredients and stirring. Remove from heat right when the pasta starts to brown or stick to the pan.

(Recipes by H. Farrell)