Juice of 1 lemon (3Tbsp)
3 Tbsp olive oil
1 Tbsp minced garlic
1 tsp salt
1/4 tsp black pepper
1/2 tsp basil or oregano
2 boneless, skinless chicken breasts
2 cups dried penne pasta
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic
1/2 cup half and half (or heavy cream)
2 tsp dried basil
2 Tbsp capers
1/2 cup grated Parmesan cheese
Combine first 6 ingredients and mix well. Place chicken in a Ziploc bag and pour marinade over chicken. Marinate overnight in the refrigerator. When ready, grill until done. Allow chicken to rest for a few minutes and then slice into strips to serve over pasta.
While chicken is grilling. Cook pasta according to directions (10-12 minutes). Reserve 1/2 cup of pasta water and drain. In same sauce pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half and half and whisk until hot. Add some salt and pepper to taste. Add the parmesan cheese, basil and capers, and heat until cheese is melted. Check the consistency of the sauce and add some of the reserved pasta water to loosen the sauce if necessary. Toss in pasta.
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
I mentioned before I doubled the recipe. I used the chicken breasts from Fareway, so I pounded them a little thinner before I marinated them. I neglected to read the part about "overnight" so they sat in the fridge for about an hour before I made the dish. It still had a great flavor, so I think it's a matter of time and preference. The lemon flavor definitely would have been more pronounced had I marinated them as the recipe noted. I also used 1/2 tsp each of basil and oregano since I doubled it. I think a general Italian seasoning would work fine as a substitute.
I did a whole box of penne pasta, a considerable amount more of butter, only the juice of one lemon because I ran out (I would keep this the same next time so it's not too overpowering), and a full cup of heavy cream (duh!). The other ingredients were doubled as noted.
Yes, you do need the full amount of pasta water. I saved it just in case, and found it necessary to get the cream the right consistency.
This is a little more detailed than some of my other recipes, but it's worth it! Really, the only thing out of the ordinary are the capers. And some of the comments on her page say they left them out. Please try this one and let me know what you think. I loved it and can't wait to make it again!
I almost hesitate to add this part, but I did have a super easy side with it, Mini Garlic Monkey Breads
Don't they look yummy?!Mini Garlic Monkey Breads
◦2 (7.5 oz) cans buttermilk biscuits
◦6 Tbsp butter, melted
◦3 cloves garlic, minced
◦2 Tbsp dried parsley flakes
◦1/4 cup grated Parmesan cheese plus 2 Tbsp. additional to sprinkle on top if desired
1.Cut biscuits into 4 pieces and place in a bowl. I like to use kitchen shears of a pizza cutter to the cut up the biscuits.
2.Combine the melted butter, garlic, parsley, and 1/4 cup Parmesan cheese together and pour over the biscuit pieces.
3.Gently toss the biscuit pieces to get evenly coated with the butter mixture.
4.Using a 12 cup muffin tin, place 6-7 pieces of the coated biscuit dough into each muffin cup. Use the additional 2 Tbsp of Parmesan cheese to sprinkle on top of the breads in the muffin cups.
5.Bake at 400 degrees for 12-14 minutes until golden brown. Serve warm. Makes 12 mini garlic monkey breads.