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