February 20, 2011

Recipe Revamp: Pasta with Lemon, Basil and Grilled Chicken

Last week, we were given a gift in the middle of a long, cold, snowy winter - 5 days of warm, spring-like temperatures.

It was even sunny a couple of the days.

We just had to break out the grill.

I had a craving for this light, lemony pasta with grilled chicken. I hadn't made it since last summer.

There were three of us.

I made enough for 6.

There were no leftovers.

Enough said.

Here is the link to the original recipe post from last August:

Angel Hair Pasta with Lemon, Basil and Grilled Chicken

I added cherry tomatoes that I had on hand that needed to get used.

I also noticed that this time the lemons made a lot more juice...they must have been perfectly ripe. This just means that I had more sauce this time and was able to use just over a half of a package of pasta.

I added some salt and pepper, and a little more basil and white wine to the dish as well.

It was so good and absolutely perfect to break up the winter blahs.

Take a look:


Pasta with Lemon, Basil and Grilled Chicken (serves 6)

For the chicken:

  • 1 lb boneless skinless chicken breast
  • Juice of one lemon 
  • 1/4 cup of dry white wine
  • 1 - 2 cloves of garlic, minced
  • Salt and Pepper
Combine all ingredients in a zip top bag and let marinade for at least one hour.

Preheat grill to 400 degrees.

Cook chicken indirectly until cooked through. Set aside to cool.

Once cool, cut into bite sized pieces. Set aside.

For the pasta:

  • 1/2 package of angel hair pasta (about .5 pounds)
  • 4 lemons, juiced (remove any seeds that fall into the juice)
  • 1 bunch of asparagus, washed and trimmed, then cut into 1.5 inch pieces
  • 1 pint of cherry tomatoes, washed
  • 3 cloves of garlic, minced
  • 1/3 cup of basil, julienned
  • 2/3 cup of dry white wine
  • 1 tablespoon butter
  • 1/3 cup of olive oil 
  • 1 teaspoon fresh cracked pepper
  • 1/2 - 1 teaspoon sea salt, to taste
  • 1 cup of Parmesan cheese, grated
Cook pasta according to package directions.

Melt butter in the bottom of a large skillet over medium heat, saute garlic and asparagus until asparagus is crisp-tender.

Add wine and tomatoes, cook for another minute.

Stir in  lemon juice, olive oil and basil.

Add cooked pasta (half at a time, to make sure you have enough sauce...I had more than enough), cooked chicken, and Parm cheese. Toss to combine.

Garnish with extra basil leaves and Parm cheese.


Printable Recipe

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