Lemon Basil Pasta with Chicken

Lemon Chicken

1/2 pound chicken breasts or chicken tenders

1/8 cup olive oil

1/4 cup lemon juice

1 teaspoon dijon mustard

1/2 teaspoon honey

1/4 teaspoon salt


Combine oil, lemon juice, mustard, honey, and salt and put in a ziplock bag with the chicken. Allow to marinate for several hours to overnight. When you're ready to cook dinner, drain and broil the chicken until done, about 15 minutes for tenders, longer for breasts. Let rest for several minutes, then slice. Set aside, but keep warm.


Lemon Basil Pasta

1 pound pasta (I used mini shells, but anything will work)

1/4 cup butter

1/3 cup lemon juice

3/4 cup cream

1/4 cup milk

1 1/2 cup grated parmesan cheese

1/4 cup chopped basil (about 3/4 cup unchopped)

salt and pepper to taste


Cook pasta, drain, and reserve one cup of pasta water. In the same pan, melt the butter over medium heat. Add the lemon juice and whisk to combine. Add the cream and milk and whisk. Allow to cook for a minute or so, until the cream has warmed. Add the cheese and stir until it is melted into the sauce. Salt and pepper to taste, about 1/4 teaspoon salt and one or two grinds of pepper. Remove from heat. Stir in half the basil, then add the pasta. Check the consistency; if it's too thick, add a bit of the reserved pasta water. Check the seasonings and add more salt and pepper if necessary. Top with the remaining basil.


Printed from http://mykitchenquest.blogspot.com