Week Two – Lemon Basil Chicken & Pasta

Another busy week! We go home from our long weekend with Matt’s friends on Sunday night and it seems like the week flew by! When you’re in and out of work for the better part of a month, it’s pretty busy when you are there.

Friday afternoon we drove up to Syracuse for my sisters high school graduation party, which was on Saturday. And then basically right after the party we drove back to DC because now (Sunday at 7:45AM) I’m en route to Belize.

Good news is that I did have a chance to try a new recipe this week, something from my Pinterest recipes board. I left work at a normal person time (5:15) on Wednesday so I could get home and cook this up. It did not disappoint, we will definitely be having this again!

Lemon Basil Chicken and Pasta

Ingredients:

To Marinate the Chicken: 
4 chicken breasts
Olive oil
Juice of four lemons
Dijon
A tiny bit of honey
A dash of salt

For cooking:
4 whole Grilled Chicken Breasts, Sliced (from above)
1 pound Pasta, Cooked
1/2 stick Butter
3 whole Lemons, Juiced
3/4 cups Heavy Cream
1/4 cup Half-and-half
1-1/2 cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Directions:

1. The night before, pound chicken breasts to uniform thickness and marinate in olive oil, lemon juice, Dijon, honey, and salt*
2. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
3. 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. 
4. Dump in cheese and whisk until melted. Add salt, pepper, and some chopped basil (reserve some for topping). Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
5. Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
*for marinating I modified a bit, it was only juice of about 2 lemons, and we didn’t have Dijon so I used some honey Dijon mustard that we had and skipped the honey. There aren’t any exact proportions so just eyeball it
Also, if you can find colorful pasta I’d recommend using that. We used wheat spirals and although it was delicious, the dish didn’t have much color.

Recipe adapted from: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/

picstitch photo 4

Bon Appetit!

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