Chicken with Lemon Basil Pasta

This was a Pioneer Woman recipe-she has a great blog!  We loved this recipe because it was easy to make, tasty, and had perfect summer flavors!

Ingredients

Chicken breasts

Pasta

1 cup Parmesan or Romano cheese

1 cup milk

Lemon juice

Spicy mustard

Honey

Olive oil

Basil

1. Marinate the chicken breasts in about 1 teaspoon of olive oil, 4 teaspoons of lemon juice, 1 teaspoon of spicy mustard, a 1/4 teaspoon of honey, and a dash of salt. These measurements are just what we used so feel free to play around!  Pioneer Woman suggests you marinate the chicken in this concoction for 24 hours, but we marinated for about 1 hour because we forgot about the set up.  Oops!

2. Grill the chicken, set aside, and keep warm.

3. Boil pasta until al dente. We used penne.

4. When draining the pasta, make sure to save about 1 cup of the pasta water, and set aside!

5. Melt 2 tablespoons of butter (original recipe calls for more, but this is what we had!) using the same pot that you boiled the pasta in.

6. Add about 4 tablespoons of lemon juice and the milk.  Whisk together.

7. When this mixture is heated, add the cheese. Stir this together until the cheese is melted.

8. Dump the cooked pasta into the pot with the cream mixture.

9. If the consistency of the pasta seems too goopey, add as much as the pasta water that you set aside earlier as needed.

10. Add half of your chopped basil to the pasta and stir together.

11. Place the pasta in bowls in which you will serve. Sprinkle the rest of the basil on top of the pasta.

12. Top the pasta with the chicken you cooked earlier. 

This recipe was wicked yummy-a great find!  The lemon and pasta combo was perfect for a yummy and easy summer dinner!

~Mary and Caitlin