I modified my earlier post with the pancetta and broccoli to use what I had on hand. This was pretty tasty. So pardon the repeat (sort of) and lack of picture (I forgot!).
2 thin chicken breast pieces
1/2 bag frozen green beans
Thin spaghetti
5 cloves garlic
1/4 c. butter, melted
1 T. finely grated lemon peel
2 t. fresh lemon juice
pinch of dried thyme leaves
1/2 c. freshly grated Parmesan cheese
Salt and pepper chicken. Heat olive oil in medium pan and saute chicken until cooked through but not dry. Remove and let stand on cutting board. Transfer to paper towels.
Cook pasta in large pot of boiling salted (VERY salted) water until firm. Add green beans and cook until green beans are heated through. Drain pasta. Add garlic to oil in pan (you might need some more oil). Saute until light golden brown. Add butter, lemon peel and juice and thyme leaves to pan. Add pasta and toss to coat. Add sliced chicken and cheese; toss to blend. Season with pepper and serve.
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