I’m really slacking this week, yo. So much has happened that I’m sure I’ll get to in coming weeks but I can’t put it all together into words just yet. So we’ll eat awesome food 🙂
After grilling until done I put 1/4 c.white wine over it for flavor and added an equal amount of wine to the noodles once cooked al dente.
After the chicken and pasta were cooked I made the sauce and added in fresh basil. It all came together well in a large stock pot and simmered for a few more minutes on the stove to heat through. I cooked the noodles in advance so I could save on clean up and trying to carry a large pot of boiling water through the kitchen while my grill pan screamed at me that the chicken was likely burning given the scattered brain I had yesterday afternoon. Chris picked this recipe out last weekend and it was beyond fabulous. I love lemon and think this one could have used more.
For the sauce I added a cup of chicken broth in place of the reserved pasta water. Since we had more chicken and pasta on hand and adjusted the sauce to fit. To save on time I just bought a bottle of the packaged lemon juice in the produce department and divided it between the marinade and sauce. For extra creaminess I threw in a handful of mozzerella. For an added bonus you could always throw in a few cups of spinach or broccoli or use whole wheat pasta. I simply can’t get on board with that stuff-it tastes like thick cardboard no matter how tasty the sauce covering it.
*Note* The sauce only makes enough to cover the noodles and chicken. I’d recommend using 50% more of each ingredient if you intend to reheat for leftovers. Also, the recipe as a whole serves MANY. Consider this a go to for dinner parties by adding a side salad and some tiramisu at the end.
Recipe adopted from The Pioneer Woman