Creamy Grilled Chicken Piccata

What you need:

For the chicken:

• Juice of 1 lemon
• 3 Tbsp. olive oil
• 1 Tbsp. minced garlic
• 1 tsp. salt
• 1/4 tsp. black pepper
• 1/2 tsp. dried basil or oregano
• 2 boneless, skinless chicken breasts

For the pasta:

• 2 cups uncooked penne pasta
• 2 Tbsp. butter
• Juice of 2 lemons
• 1 Tbsp. minced garlic
• 1/2 cup half and half
• 2 tsp. dried basil
• 2 Tbsp. capers
• 1/2 cup shredded Parmesan cheese

Directions:

1. For the chicken: Combine lemon juice, olive oil, garlic, salt, pepper, and basil in a small bowl.
2. Place chicken in a large zipper baggie and pour marinade over the top. Marinate for 2 hours up to overnight in the refrigerator.
3. Grill until done. Let rest and slice into strips.
4. For the past: While the chicken is grilling, cook pasta according to package directions. Reserve 1/2 cup pasta water before draining.
5. In a saucepan, melt butter over medium heat. Whisk in garlic and lemon juice.
6. Then pour in half and half. Whisk until hot. Salt and pepper to taste.
7. Then add Parmesan, basil, and capers. Heat until Parmesan melts.
8. Add sauce to pasta and toss to coat. If needed, loosen with reserved pasta water.
9. Serve topped with grilled chicken and more Parmesan, if desired.

Recipe from Plain Chicken

Posted on Fantastical Sharing of Recipes