Saturday, October 8, 2011

Lemon & Basil Pasta

This evening's meal is inspired by something I think I saw on the internet. See, I remember reading about pasta and basil but have no idea when or where. So I went through my file or recipes to try and couldn't find it, then I went to google and had a look at a couple or recipes. They all seemed to feature a basic cream sauce but I was looking for something lighter. Then I decided to not bother with recipes and just make it up like I always do. It's really awful weather here today, after going out to get groceries it was quite clear that today is a stay-inside day, so it's time to cook something.

Lemon and Basil Pasta with Chicken

(to serve 4 or 5)
600 grams chicken (boneless breasts or thighs)
1 tablespoon oil or butter
3 tablespoons lemon juice (or however much you get from one lemon)
1 tablespoon honey
1 teaspoon dijon mustard
Salt and pepper

2 more tablespoons of oil or butter (butter would be better if you have it).
3 tablespoons lemon juice (same as above)
1 tablespoon flour
1 can evaporated milk (400 grams)
1/4 cup grated parmesan
Fresh basil, however much you like, or the liquid paste stuff you can get in a tube for those of us without a garden.
Salt and pepper to season

Pasta - spaghetti or penne or whatever you like

First of all, you need to prepare the chicken, which you are going to marinade and then grill. So mix together the oil, juice, honey and mustard and coat the chicken in this mixture. Place the chicken on a plate or in a bowl and tip the rest of the marinade on, then just leave it for awhile, until you are ready.

In a small saucepan, heat the oil or butter and lemon juice. Stir in the flour and cook for 1 minute. Add the evaporated milk and turn the heat down to simmer until the sauce is thick, stirring every now and then - with a little bit of cooking evaporated milk gets really creamy and it's way healthier than using cream.

While the sauce simmers bring a pot of water to the boil (with a little salt and oil in it) and cook your pasta. That should take about 10 minutes so while the pasta is cooking and the sauce simmering there is time to cook the chicken. You could either grill it or pan-fry it. Whichever you choose, just make sure it is cooked all the way through and then set it aside.

While the chicken rests check the pasta because you don't want to overcook it, if need be drain it and set it aside. while you finish the sauce. The sauce should be thick by now and just need a bit of seasoning - throw in the parmesan and as much basil, salt and pepper as you like until it tastes good. Then pour it over the pasta and give it a good mix.

Slice the cooked chicken, then serve the pasta up in bowls. Spread the chicken slices over the top and enjoy!

1 comment:

  1. Saw your recipe on and this looks great. I love the combination of lemon and basil. :)


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