Lemon Pasta with Chicken
1 tablespoon olive oil
1 tablespoon minced garlic (2 cloves)
2 cups cream or half and half
½ cup milk
2 lemons, zested and juiced (about 6 tablespoons juice)
1 ½ teaspoons salt
1 teaspoon black pepper
12 to 16 ounces fusilli pasta (or pasta of choice)
1/2 cup freshly grated parmesan cheese
1 pound grilled chicken cut into strips
Additional lemon, halved and cut into thin slices (optional)
Heat the olive oil in a medium saucepan over medium heat; add the minced garlic and cook for about 30 seconds. Add the cream, milk, lemon zest and juice, salt, and pepper. (Note: cream may appear to curdle after adding the lemon juice; don’t panic. Leave it on the burner and it will thin out and come to regular consistency). Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken slightly.
Cook the pasta according to package directions. Drain pasta and place it back into a large cooking pot. Add the cream mixture to the pasta and simmer over medium-low heat for about 3 minutes, until much of the sauce has been absorbed in the pasta. (Note: add more milk if you want it saucier.)
Add the parmesan cheese and chicken, and combine. Add the additional lemon slices, if desired. Makes 6 to 8 servings.
1 tablespoon minced garlic (2 cloves)
2 cups cream or half and half
½ cup milk
2 lemons, zested and juiced (about 6 tablespoons juice)
1 ½ teaspoons salt
1 teaspoon black pepper
12 to 16 ounces fusilli pasta (or pasta of choice)
1/2 cup freshly grated parmesan cheese
1 pound grilled chicken cut into strips
Additional lemon, halved and cut into thin slices (optional)
Heat the olive oil in a medium saucepan over medium heat; add the minced garlic and cook for about 30 seconds. Add the cream, milk, lemon zest and juice, salt, and pepper. (Note: cream may appear to curdle after adding the lemon juice; don’t panic. Leave it on the burner and it will thin out and come to regular consistency). Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken slightly.
Cook the pasta according to package directions. Drain pasta and place it back into a large cooking pot. Add the cream mixture to the pasta and simmer over medium-low heat for about 3 minutes, until much of the sauce has been absorbed in the pasta. (Note: add more milk if you want it saucier.)
Add the parmesan cheese and chicken, and combine. Add the additional lemon slices, if desired. Makes 6 to 8 servings.