Mid-May is here, Memorial Day is on its way, and pretty soon, school will be out for the summer. This is an exciting and busy season, and it helps to have a few go-to dinner ideas on hand that don’t sacrifice flavor or come from a box (although I am not above a boxed pizza now and then. Sometimes life calls for these things).

This week I made something special, a pan-seared top sirloin, served with a vibrant and tangy green chimichurri sauce, roasted asparagus, and smashed purple and gold fingerling potatoes. The chimichurri was made with fresh parsley, basil and jalapenos that I grew myself, with the addition of freshly minced garlic, red wine vinegar, olive oil and a splash of lemon juice. It was Some Kinda Good, y’all. 

I roasted the asparagus and potatoes (after parboiling them for 20 minutes) together on one baking sheet – 425 degrees for 20 minutes. I seared the steaks, and allowed them to finish cooking in the oven, and then used my food processor to make the sauce. Choose fresh ingredients, use your tools wisely and you’ll already be halfway there.

I know I write a lot about my little backyard garden, but it truly brings me so much satisfaction. In only a month’s time, my tomato plants have grown so tall and the peppers have also begun to sprout. I harvested my first two jalapenos just yesterday, and have enjoyed clipping herbs just about every evening. I love looking out of my kitchen window to watch the plants thrive.

One evening earlier this week when the pantry was sparse at dinnertime, I pulled together this quick and easy pasta dish with only a few ingredients. You don’t need a lot to achieve great flavor—just a bit of know-how and plenty of seasoning. 

With a bright, velvety lemon butter sauce, my Lemon Thyme Linguine with Pan-Seared Chicken will become a weeknight staple at your house too. The cherry tomatoes burst when they are just right, and the fresh thyme and parsley finish this dish with finesse. Happy cooking!  

 Rebekah Faulk Lingenfelser is a private chef, speaker, culinary TV personality, and author. Featured in Forbes, on ABC and Food Network, she is a Georgia Southern University alumna and an honors graduate of the Savannah Culinary Institute. Visit RebekahLingenfelser.com, like Some Kinda Good on Facebook or follow @SKGFoodBlog on Instagram and YouTube.

Some Kinda Good Lemon Thyme Linguine with Pan-Seared Chicken 

(Serves 2-4)

Ingredients

• 1 pound linguine

• 3 boneless skinless chicken breasts

Kosher Salt and Freshly Ground Black Pepper

• 2 tablespoons of olive oil

• 1/8-cup chicken stock

• 1 pint cherry tomatoes

• 1 medium onion, diced

• 2 cloves garlic, sliced

• Juice of 1 Lemon

• 4 sprigs of Fresh Thyme, leaves removed

• 5 stems of fresh parsley, minced

• 4 Tablespoons of unsalted butter, divided

Directions

Preheat the oven to 425 degrees. Cook the pasta according to package directions. Set aside. Place the olive oil in a cast iron skillet and heat to medium-high. Season the chicken breasts liberally with salt and pepper. Place the chicken face down in the skillet and sear for two to three minutes or until a golden brown crust develops. Flip the chicken and cook for 30 seconds. Put the skillet in the oven for 10 minutes to finish cooking, or until the chicken reaches an internal temperature of 165 degrees.   

Remove the chicken to a plate and set aside to rest. In the same skillet, deglaze the pan with chicken stock. Add the onion and tomatoes, and cook, stirring for about five minutes, or until the tomatoes begin to burst. While the vegetables are cooking, add two tablespoons of butter. Add the garlic, and saute for 30 seconds. 

Add the lemon juice and stir. Once the pasta has cooked, using a slotted spoon, transfer it directly into the skillet. Meanwhile, dice the chicken breasts into cubes. Add the chicken, tossing to combine, along with any juices from the plate. Add the final two tablespoons of butter. Add the fresh herbs, stirring to combine. 

Serve with a warm baguette for soaking up any sauce.