Auntie Ruth's Lemon Chicken Roasted Potato Pasta

Growing up, my dads family called me “little Ruthie” to differentiate from my Aunt Ruth (actually I have 2 of them… Gram had a sister named Ruth also) Ruth is not a very common name anymore, especially for people my age. My Aunt Ruth was such a “cool” aunt that I eventually decided it was an “okay” name. (during my young years when I wished it was Brittany or about anything else!) Now, I love my name and I love my Auntie Ruth. My older sister and I spent a lot of time in the summers visiting her farm. She would let me french braid the horses manes… Camey and I each had a horse named after us, “Can-do-Ruthie” and “Can-do-Camey”. They were track horses, we have fond memories of going to the track with our grandpa to watch them run! Anyhow, Auntie Ruth is a really good cook and I’ve gotten a couple of my favorite recipes from her! This is one of them…

Auntie Ruth’s Lemon Chicken, Roasted Potato Pasta

Auntie Ruth’s Lemon Chicken, Roasted Potato Pasta

1 package Penne Pasta (cooked tender firm)
3-4 Chicken breasts (marinated in 1/3 C lemon juice 3-4 hours)
5-6 Red potatoes- cubed
1 can Black Olives- sliced in half
3 Roma tomaotes, diced or pack Cherry tomatoes, halved
Sea Salt and Pepper
1/2 tsp Parmesan Cheese sprinkled on top each serving, if desired
Sauce:
Zest of 1 lemon

2 fresh lemons- squeeze
1 tsp sugar or honey
3 Tbls Olive Oil
1 tsp Sea Salt
1/4 tsp Pepper

Marinate chicken in ziplock in fridge for 3-4 hours
Pre heat oven 400 degrees. Cooking spray a cookie sheet, evenly distribute cubed potatoes, cooking spray potatoes, salt and pepper. Bake 30-35 minutes until soft.
Remove chicken from fridge. Spray a fry pan, over medium heat with the marinade, cook till done a nicely browned, shred chicken with 2 forks. Cover and keep warm (may need to add 1/4 C water to pan half way thru cooking, if getting too hot)
Cook pasta tender firm.
In a small bowl combine sauce. In a large bowl combine tomatoes, olives, and hot ingredients, toss with sauce, and serve!