A Spring-like Supper

It's been cold and cloudy lately, so last night, to lift our spirits a little, I made a very Spring-like lemon-peppery supper! I marinated boneless, skinless chicken breasts (see "recipe" below) and then my husband grilled them (we grill year-round).  I served the chicken with lemon-pepper fettuccine (also see "recipe" below) and steamed peas (the last freezer bag of last year's garden harvest - so sad). The smells coming from my kitchen were very uplifting, despite the fact that it still gets dark around 6:00 pm here!

Lemon-pepper Chicken (otherwise known as "what I threw together last night")

two large boneless, skinless chicken breasts
1/4-1/2 cup olive oil
a few splashes lemon juice
lemon pepper seasoning
parsley flakes

Combine olive oil, lemon juice and seasonings in a gallon Ziploc bag.  Add chicken and shake to cover with marinade.  Let set in refrigerator for at least half an hour. Grill until meat is no longer pink.

Lemon-Pepper Pasta (again, there's no formal recipe, I just "threw it" together)

1/2 pound lemon pepper pasta (okay, so that's kind of cheating; who cares?)
a few tablespoons butter or margarine
Parmesan cheese
parsley flakes
freshly ground black pepper

Prepare pasta per package requirements.  Drain and return to pan.  Toss pasta with butter until well coated.  Add Parmesan cheese and parsley flakes and stir until well coated.  Top with additional Parmesan cheese and black pepper before serving.