Tried & True: Grilled Chicken over Lemon Pasta


imagesMade this for the family! Changed it a bit from the original I found on FoodNetwork.com. I added a marinade for the chicken and changed the pasta from penne to spaghetti as we had a ton left over from spaghetti with meat sauce the night before. I also did not cut up the chicken breasts into the pasta. I sliced and laid the chicken breasts on top of the pasta. There were a few other revisions as well. Check out my version of the recipe.
Grilled Chicken over Lemon Pasta
Ingredients
Chicken
4 Small chicken breasts or 2 large butterflied in half
2/3 Cup extra virgin olive oil
6 Tbs freshly squeezed lemon juice (bottled can be used as well)
2 Cloves garlic, minced
2 Tsp lemon pepper seasoning
Pasta
1 Pound dried spaghetti
Salt and freshly ground black pepper
3 Cloves garlic, sliced
1/4 Tsp red pepper flakes
3 Tbs olive oil
2-3 Tsp dried parsley
3-6 Tbs freshly squeezed lemon juice (bottled can be used as well)
3 Tbs roughly chopped fresh parsley, for garnish
1/2 Cup grated Parmesan or shredded Pepper Jack
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.Mix the ingredients for the chicken marinade in a medium to large bowl: salt, pepper, EVOO, lemon juice, garlic, and lemon pepper seasoning. Place chicken in bowl, cover, and refrigerate for no longer than 15 minutes as to let the acid break down the meat  but not too much.
Heat a large grill pan over medium (gas) to medium high (electric) and add the chicken. Grill until golden and completely cooked. Remove to a plate and slice.Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Turn the heat off and add the cooked pasta with tongs and season to taste with salt and pepper. Sprinkle in dried parsley. Add 3 tbs of the lemon juice and additional tbs to taste and mix well turning the pasta over and over to make sure pasta is thoroughly coated with all ingredients.
Take pasta from pan to plate with tongs and top with a sliced chicken breast. Before serving, sprinkle with a little fresh chopped parsley and salt and pepper to taste then top with Parmesan (or Pepper Jack as my wife and youngest son preferred).
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