I planted a basil plant again this year but haven’t used it a lot, so I’m on a search to find some good recipes that call for fresh basil. If you have any you recommend, let me know!
Here’s one I found over at The Pioneer Women. It was delicious! I wasn’t sure how I was going to like the lemon flavor, I haven’t cooked with it alot, but the combination of the lemon with the cream sauce and basil was wonderful. It’s a bit more complex recipe, but I wouldn’t say it’s overboard with the amount of ingredients and instructions, if you know what I mean. Try it for yourself!
Grilled Chicken with Lemon Basil Pasta
4 bonesless skinless chicken breasts, grilled and sliced (as The Pioneer Women did, I pounded them to the same thickenss and marinated them in olive oil, lemon juice, dijon, tiny bit of honey and salt for a day)
1 pound Penne Pasta, cooked until al dente (I ran out so had to use some spirals also)
1/2 stick butter
4 whole lemons, juiced
1/2 cup heavy cream
1/2 cup half and half
1 1/2 cup grated parmesan cheese (or romano)
salt and pepper to taste
20 whole basil leaves, chopped
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander. In the same pot, melt butter over medium heat. Squeeze in the juice of 4 lemons. Whisk together. Pour in cream and half and half. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed. Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately!
Recipe from The Pioneer Women