Wednesday, June 5, 2013

Lemon Basil Chicken Pasta

It's dance recital time at our house.

This means nights of long practices

and the Mr. and the boy cherub at home wondering what's going on.

Sometimes, the Mr. has to work and the boy cherub has baseball, so I get to pull double duty.

I try to have some sort of dinner for the 3 of us

and I pack the girl cherub a snack-y dinner to have at rehearsal.

Tonight, though, I had a plan, but the plan got changed.

I told the Mr. what I sort of had in mind, but told he and the boy cherub to do whatever they wanted.

They came home and cooked!

They searched the internet for ingredients we had on hand

and found a one-dish-wonder that they could handle!

All I can say is:  "I love having roasted chicken in the refrigerator!" 

It sure makes dinner easier!

Here's what the Mr. had to say,
"You know, we didn't have any of the cream or half and half; so I just used milk.  I don't think I used enough cheese, and the only basil we had was the little bit left in that squeeze tube stuff.  But it turned out really great!"
This is actually a recipe from the Pioneer Woman; I'm sure she won't mind me sharing!

I'm sure if you make it like the recipe calls for, you won't be disappointed!

Heck, even if you have to make some substitutions or not use all that's called for, you're still going to love it!

Lemon Basil Chicken Pasta

4 whole Grilled Chicken Breasts, Sliced
1 pound Penne Pasta, Cooked Until Al Dente
½ sticks Butter
3 whole Lemons, Juiced
¾ cups Heavy Cream
¼ cups Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped
(I don't keep fresh basil at our house much; I use this product now and forever more!)

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together.

 Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. 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 remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

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