Chicken
- 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
- 2 Tbsp butter
- Juice of 2 lemons (6 Tbsp)
- 1 Tbsp minced garlic
- 1/2 cup half and half (or heavy cream)
- 2 tsp dried basil
- 2 Tbps capers
- 1/2 cup grated parmesan cheese
Chicken
- 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.
- 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.
- Serve in pasta bowls with grilled chicken on top. Sprinkle with more parmesan if desired.
Source:Plain Chicken
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