Because it’s a beautiful, glorious Monday, I have to share this amazing recipe with you today.
Ok, so Mondays are rarely glorious, but this recipe most definitely is. In fact, I just told a friend of mine that I really wish I had some right now.
J and I historically don’t eat pasta very often, unless you count pearled couscous, which I adore – and don’t really “count” as pasta. But lately, I’ve been making it more often. As I’ve mentioned, all things carby are my friend right now. I blame the little Tater. But, I don’t make it every night, and we use whole wheat pasta so…it’s ok every couple of weeks, right?? Yes. Yes it is.
The last couple of times I’ve made pasta, it was with shrimp and for my dear husband who doesn’t love it as much as I do, I wanted to use chicken this time instead. And while this would also be out-of-this-world-amazing with shrimp, the chicken was oh-so-perfect with the creamy, lemony pasta and basil. He’s lucky I shared. Because, I could have eaten the entire batch in two days.
Simple grilled chicken is elevated to new heights when set atop a creamy, lemon fettuccine and basil.
Lemon Basil Chicken Fettuccine
As seen on The Pioneer Woman
Ingredients
- 1 tsp olive oil
- salt and pepper, to taste
- 3 boneless, skinless chicken breasts
- 3/4 lb of fettucine or linguine noodles
- 1/4 cup (1/2 stick) unsalted butter
- 3 whole lemons, Juiced
- 1 cup heavy cream
- 1-1/2 cups grated Parmesan cheese
- salt and pepper, to taste
- 1/3 cup of chopped basil leaves (I used about 6 large leaves)
Preparation
- Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper, and cook for 3-4 minutes per side, or until cooked through. Remove to a cutting board and allow to cool for about 5 minutes before slicing.
- Meanwhile, cook the pasta in a large pot according to package instructions in salted water, until al dente. Drain and set aside.
- Using the same pot, melt butter over medium heat. Whisk in the juice of 3 lemons, then add the heavy cream and whisk to combine and until hot.
- Add the Parmesan and continue whisking until the cheese has melted. Season with salt and pepper, to taste.
- Place the pasta in a large bowl, pour the sauce over the pasta and mix. Top with chopped basil and sliced chicken and serve immediately!!
I have been all about cooking with lemon these days! Looks great.