Photo from The Pioneer Woman
Lemon Basil Pasta with Grilled Chicken
The night before, toss 4 chicken breasts into a gallon-size ziplock bag with the juice of four lemons, a generous amount of olive oil, a couple good squirts of dijon mustard, about the same amount of honey, and some course salt. Store in the fridge, mushing the bag a few times throughout the day, until ready to grill.
4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
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
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!
Recipe from THE PIONEER WOMAN
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