Lemon Basil Chicken Pasta

Every so oftentimes my economise and I go to this cute younger wine bar for dinner and (of series) wine.  On a whimsy I orderly the calamari, which honestly can be much a hit or lose.  Not only was the calamary delish but the dip for the calamary totally blew my obey and definitely stole the spotlight!  

When we're intake out and I necessary to create something I orderly to represent at internal I try to pin inform all the flavors and this one was pretty simple, artifact and theologiser.  Yeeeuuuuum.  Artefact and theologian, a combo same nipper butter and goody or marshmallows and coffee.  It honourable goes so darn sound with each different.
I real sought to alter something with this but I never neaten seafood so I tried it with a orbicular volaille pasta.  To ply it both healthiness I add yellowness flavour, tomatoes and unspoiled father to the pasta.

  • 1/2 box thin spaghetti pasta
  • 2 chicken breasts
  • 1/2 lemon, zested and juiced
  • 1 small package basil (roughly 1/4 c packed leaves)
  • 4 roma tomatoes
  • 1/3 c mayonaise
  • 4 garlic cloves
  • olive oil
  • salt and pepper
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 c fresh grated parmesan

  1. Put the chicken in a ziploc bag
  2. Add to the bag 2 tbsp olive oil and 1/2 tsp each of salt, oregano, garlic powder and onion powder
  3. Close the bag and shake it around to spread the seasoning
  4. Using a meat mallet, pound the chicken so they are about 1/2 inch thick
  5. Heat a grill pan or skillet to medium heat, drizzle with olive oil (1 tbsp)
  6. Add chicken to the pan and cook about 10 minutes on each side.  Pull the chicken off the grill pan and let it rest for at least 10 minutes before you slice it
  7. Boil a large pot of water and add a few large pinches of salt to it
  8. Add the pasta and cook as directed
  9. Meanwhile, small dice the Roma tomatoes, *chiffonade the basil and zest and juice the lemon
  10. To make the sauce combine the mayonnaise, garlic, 1/8 tsp salt and 1/8 tsp pepper, juice of half a lemon, 1 tbsp minced basil and a drizzle of olive oil 
  11. Whisk everything together vigorously.  Put it in the fridge to chill.
  12. Grab a large saute pan and heat on low
  13. Transfer the pasta from the boiling water straight to the sauté pan
  14. Add in a few drizzles of olive oil and the lemon zest, toss to combine
  15. Add to the pan the tomatoes, basil and sliced chicken
  16. Sprinkle with fresh parmigiano reggiano
  17. Serve the pasta in a bowl and drizzle the lemon basil sauce over top

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