It must be Italian week, from meatballs to pasta! My mom, Karen, came up with this pasta recipe after she tried a similar dish at a restaurant several months ago. I have yet to try it (now that I have the recipe, I have no excuse!), but I hear that it’s amazing. So delicious, even, that my nephew requested it for dinner when he went to Grandma’s house!
LEMON BASIL CHICKEN PASTA
2 whole chicken breasts, sliced
3 garlic cloves, minced
1-2 T olive oil
8 oz. fresh sliced mushrooms
8 oz. linguine, penne, bow tie or pasta of your choice, cooked until Al Dente
1/4 stick butter
1 – 2 whole lemons, juiced
1/2 cups heavy cream
1/2 cup half-and-half
1/2 cup grated Parmesan cheese (or Romano)
salt and freshly ground black pepper, to taste
¼ c whole basil leaves, chopped, or dried basil
1 can quartered artichoke hearts
Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander. Cook the sliced chicken and minced garlic in the olive oil on medium-heat until the chicken is nearly cooked. Add in salt and pepper to taste, sliced mushrooms, lemon juice, and butter, and cook until chicken is done. Add cream, half and half, and Parmesan Cheese. Gently stir in the pasta, fresh basil, and artichoke hearts. Add in small amount of reserved pasta water to thin if desired. Garnish with whole basil leaves and more Parmesan cheese if desired. Serve immediately with salad and garlic bread.