I’m not usually a fan of lemony food, but this dish was absolutely amazing. The original recipe is from The Plain Chicken. Here’s how I made it.
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 (I used wheat Farfalla. We already know I’m one of those moms.)
2 Tbsp butter
Juice of 2 lemons (6 Tbsp)
1 Tbsp minced garlic (Used more, we’re big garlic fans in this house.)
1/2 cup half and half (or heavy cream) (I used milk, it’s what I had.)
2 tsp dried basil
2 Tbps capers
1/2 cup grated parmesan cheese (I used much less, it’s what I had. Or rather, didn’t have.)
Combine first 6 ingredients and mix well. Place chicken in a ziplock 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. (We grilled it on the inside grill pan. Same dif.)
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. (I cook my pasta al dente, used the reserved pasta water to thin the sauce out some and finished cooking the pasta in the sauce.)
Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
The kiddo was not a fan of the pasta, I assume it was the capers. She devoured the chicken, though. The husband said he would had loved it even more with some extra sauce over the chicken.