Saturday, May 15, 2010
Buck Bannister No comments
As fate would have it I needed something for supper tonight and wanted to do something slightly different than our usual Saturday night sauteed chicken. So, I pulled out my box of Cappellini, a chicken breast and some of my ever present lemons and set to work on a Lemon Cappellini with Grilled Chicken.
It turned out quite good. The past is very lemony with a double hit of lemon juice and lemon zest. You can also play with the flavors in the chicken. I happened to have some on hand that is always on sale at our local grocery store. It's a boneless, skinless breast and is already seasoned lightly with peppers and other grilling herbs. However, you can use whatever you like and do it plain or with your favorite grilling spices and herbs.
This is really simple and is one in less than 20 minutes total. A little sprig of fresh basil or some lemon wedges make a nice garnish. This makes about 2 to 3 servings.
1 skinless, boneless chicken breast (about 1 1/2 to 2 pounds)
olive oil (best quality)
freshly ground black Tellicherry pepper
1/4 to 1/2 pound angel hair pasta
2 tablespoons unsalted butter, melted
1 lemon, zested and juiced
4-5 tablespoons of fresh grated Parmesan cheese
5-6 leaves of fresh basil julienned
1 tsp. fresh oregano chopped
Cut the chicken breast into strips about 1-2 inches wide. Place on grill or grill pan. Sprinkle with a little olive oil and some fresh ground pepper (if not already seasoned or marinated). Cook until chicken is no longer pink and done completely through.
Meanwhile, drizzle some olive oil in a large pot of boiling salted water, add the angel hair, and cook al dente, about 3 minutes. Drain the pasta, reserving some of the cooking liquid. Quickly toss the angel hair with the melted butter, 1/4 cup olive oil, the lemon zest, lemon juice, 2 teaspoons salt, 1 teaspoon pepper, basil, oregano and about 1/2 cup of the reserved cooking liquid. Sprinkle with grated Parmesan cheese and toss. Add the chicken, toss again and serve hot.