One of the ideas I’d been toying with for the blog lately has been to start adding posts about restaurants. Not that I don’t go out often, just that a lot of the time, getting good pictures at a restaurant winds up being:
a) Obnoxious, as I need to use a flash since lighting is generally soft
b) Just plain obnoxious
But I see so many other blogs pulling it off so I might give it a try ( or ask for advice =P )
As you may have noticed in the past couple posts (and the next couple coming up), I’ve been using a lot of pasta. Well, aside from having an almost unnatural love for anything noodle-related, pasta was on sale at the store so like I usually do, I buy way too much of it. Now I’ve got 10 pounds of pasta in the cupboard (not counting soba, wonton noodles, rice cakes, etc). Hard life, isn’t it?
To be completely truthful, the recipe I used for this dish called for a handful of basil leaves. Two weeks ago, I went ahead and planted a bunch of herbs (no garden, so they’re just in pots) but when I went to make up this dish, the basil plant didn’t quite have enough leaves yet (I would have had to harvest the whole plant, but I don’t think that would’ve done me any good) so I went without. It wound up a little more “lemon-y” than I would’ve liked (the combination of me eyeballing the lemon juice and not having the basil probably did me in, but I managed to correct for that) but definitely a tasty dish to go with some grilled/broiled/pan-fried chicken.
Creamy lemon pasta with chicken
Time : 25-30 minutes
Serves : 4
Recipe adapted from Ree at The Pionner Woman Cooks
– 1 whole chicken breast (marinated however you like), filleted into 4 pieces
– 1 lb Penne/Rigatoni-like pasta
– 4 tbsp butter
– 1 tbsp olive oil
– 2 lemons, juiced
– 1 cup heavy cream
– 1 1/2 cup Parmesan cheese, freshly grated
– Salt and pepper to taste
– Pinch of nutmeg
– Some frozen peas (Maybe 1 to 1 1/2 cups)
1) Boil water in a large stockpot. Add some salt. Cook pasta until al dente, set aside in a large serving bowl after draining.
2) Bring a saute pan over medium heat. Add the butter and olive oil in, wait about 30 seconds to a minute for the butter to melt. Mix together.
3) Add in the lemon juice, stir together. Add in the cream, stir and bring to a simmer.
4) Add the Parmesan cheese, pinch of nutmeg, and some salt and pepper. Taste and correct as necessary.
5) Add in the frozen peas and cook for about another minute.
6) Combine the sauce and pasta in the serving bowl, toss, and serve.