Tuesday, August 3, 2010

Grilled Chicken with Lemon Basil Pasta

This is a Pioneer Woman recipe that was really good. Even Jason called it 'good' which is rare to hear from him. Has a very lemony taste, which we like, and lots of other levels of flavor.

PW suggests marinating the chicken overnight with lemon juice, dijon, honey... but I didn't have time to do that. Instead, I rubbed lemon pepper on the chicken breasts and throw it on the grill. It was really good and went perfect with the pasta.

This would also be good with shrimp or scallops.

Grilled Chicken with Lemon Basil Pasta
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced (I used 4)
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.

Pour pasta and sauce into a large serving bowl and stir in half the basil. Sprinkle remaining basil all over the top, then add sliced chicken breasts.

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