Tasty Tuesday: Grilled Chicken with Lemon Basil Pasta

This recipe is one I found on Ree's blog (The Pioneer Woman) and altered slightly to fit our family's size and healthy eating "habits" (I try people, I try. I fail frequently, but I try.) It was SO delicious, I want to make it every week, seriously. Please add it to your "must make" list. You won't regret it. (Also, you'll probably want to visit her recipe from it's original source to enjoy all of her step by step photos.)

(Special note prior to cooking)
Ree mentions pounding the chicken to uniform thickness and marinating in the following mixture for 24 hours before grilling:
Olive oil
Juice of four lemons
A tiny bit of honey
A dash of salt

Grilled Chicken with Lemon Basil Pasta
  • 2 whole Grilled Chicken Breasts, Sliced
  • 1 pound whole grain (I like Ronzoni Smart Taste) Penne Pasta, Cooked Until Al Dente
  • ½ sticks Butter
  • 3 whole Lemons, Juiced
  • 1 cup Half-and-half
  • 1-½ cup Grated Parmesan Cheese (or Romano)
  • Salt And Freshly Ground Black Pepper, To Taste
  • 20 whole Basil Leaves, Chopped

Preparation Instructions

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 half-and-half. 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. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
Here's a picture of the dish from the night I served it here at home:

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