Tuesday, August 17, 2010

Lemon Basil Pasta with Grilled Chicken

So, I'm a sucker for lemons.

Real lemons.

Not so much a fan of lemon "flavored" things (candy, pies, etc).

But, give me a good lemon bar or a dish with some fresh lemon zest...and I'm hooked.

This was super easy and really delicious.
Thanks you Pioneer Woman...you make me look spectacular in the kitchen.

  • 4 whole Grilled Chicken Breasts, Sliced
  • 1 pound Penne Pasta, Cooked Until Al Dente
  • ½ sticks Butter
  • 3 whole Lemons, Juiced
  • 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

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 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. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

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