Grilled Chicken with Lemon Basil Pasta

I mainly made this dish because I wanted to make some delicious fresh pasta! Although it was good, I think that the amount of lemon juice in the sauce overpowered everything else. I would definitely add less next time I made it... if I do again. I'm always finding new pasta recipes that I want to try.

I would also like to state that the pasta dough recipe I use is the best! If making fresh pasta is something you've thought about doing but think is difficult, it's really not. There is a major taste and texture difference between fresh and dried. Fresh pasta is tender and flavorful.

Grilled Chicken with Lemon Basil Pasta

Recipe adapted from The Pioneer Woman

2 chicken breasts

lemon juice

honey

dijon mustard

salt

• Marinate the chicken with the above ingredients for up to 24 hours. 
• Once ready, grill {I used my George Foreman grill} the chickens until thoroughly cooked.

chicken breasts, grilled and sliced {recipe above}

1 lb fresh pasta, cooked {reserve 1-2 cups of the water}

1/4 cup butter

2 cloves garlic, chopped

2 tablespoons white wine
1/2 cup lemon juice
3/4 cups heavy cream
1/4 cup half and half
1 1/2 cup parmesan cheese

4 tablespoons basil, chopped

1 roma tomato, chopped
salt and pepper, to taste

• Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
• In a saucepan over medium heat, melt the butter and saute the garlic. Add the wine and lemon juice; whisk together. Pour in the cream and half-and-half. Add in the cheese and whisk until melted. 
• Mix in the 2 tablespoons and the tomatoes and season with salt and pepper.
• Add the pasta to the sauce and check the consistency, adding some of the hot pasta water to loosen the sauce if needed.

 

Ashley