Thursday, September 23, 2010

Grilled Chicken with Lemon Basil Pasta

This is a PIONEER WOMAN recipe, and certainly NOT something we need to eat once a week...but delicious when you are in the mood for an indulgent kind of pasta dinner.

marinate the chicken (i used tenderloins) in the following concoction:
Olive oil, Juice of four lemons, Dijon, tiny bit of honey, hot sauce (Tabasco or other Louisiana hot sauce brand, A dash of salt & pepper Grill ‘em up, set ‘em aside and kept ‘em warm.

1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced & zest of 1
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

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