Tuesday, August 14, 2012

Lemon Garlic Herb Pasta

Girls, gather round! This was the perfect, light, healthy dish for a girls lunch or dinner! I made it for my friend and we were oooo-ing and ahhh-ing the entire time. The pop of zest of lemon and the fresh, sweet basil lingers on your tongue and keeps you begging for more... I might just try and trick my husband into liking this dish!

Lemon Garlic Herb Pasta
Printable Version

10 oz. whole wheat pasta (cooked al dente)
2 chicken breasts, diced

1/2 teaspoon ground or 2 tsp. fresh thyme, chopped
4 fresh basil leaves, whole
Zest of 1 lemon
Juice of 1 lemon
1 Tablespoons extra virgin olive oil
1 teaspoon salt
½ teaspoon fresh cracked black pepper

3 Tbs unsalted butter
1/2 Tablespoons extra virgin olive oil
4 large cloves garlic, finely minced
2 Tablespoons all-purpose flour
2 cups chicken stock
2 Tablespoon fresh basil, chopped
¼ tsp. lemon zest
2 Tbs. fresh lemon juice
salt and pepper to taste
½ cup grated parmesan cheese
1 cups whole cherry tomatoes

Add all the marinade ingredients into the chicken and marinade for 20 minutes. Remove basil leaves and saute the marinated chicken in extra virgin olive oil until cooked (about 4-5 minutes) then set aside.
For the sauce, place sauté pan over medium heat and add butter and olive oil. Saute the garlic until fragrant and soft, about 30 seconds, then add the flour and cook for a minute, stirring constantly. Add cooked chicken stock and simmer gravy until thickened, then add the ½ chopped basil and lemon zest and juice, and add ¼ cup parmesan cheese.
Season the sauce with salt and pepper. Add the sauteed chicken in the gravy then toss the cooked pasta into the sauce. Finish the dish with tomatoes, fresh basil and grated parmesan cheese.

Recipe highly adapted from the Goddess of Scrumptiousness

Serves 4.

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