4 grilled chicken breasts, sliced
1 pound penne pasta, cooked until al dente
4 Tbls butter
3 whole lemons, juiced
3/4 cups heavy cream
1/4 cup half-and-half
1 1/2 cups grated parmesan or romano cheese
salt and pepper, to tast
20 whole basil leaves, chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain it. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3-4 lemons. Whisk together. Pour in cream and half-and-half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper to taste. 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 basil all over the top, then add sliced chicken breasts. Serve immediately!
(Source: http://thepioneerwoman.com/cooking/2010/07/grilled-chicken-with-lemon-basil-pasta/)
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