Ingredients
- 4 whole Grilled Chicken Breasts, Sliced
- 1 pound Penne Pasta, Cooked Until Al Dente
- 1/2 stick Butter/Margarine
- 3 whole Lemons, Juiced
- 3/4 cup Heavy Cream
- 1/4 cup Half-and-half (note: I just used 1 cup fat free half-and-half instead of the cream/half-and-half mix. It was a little thinner than it would have been otherwise, but tasted fine.)
- 1-1/2 cup Grated Parmesan Cheese (or Romano)
- Salt And Freshly Ground Black Pepper, To Taste
- 20 whole Basil Leaves, Chopped (I used dried basil)
Preparation Instructions
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 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. (Note: You really have to whisk the cream and half-and-half in or else the texture will be off.) Dump in cheese and whisk until melted. Add salt, pepper, and basil to taste. 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 remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. (Note: You really have to whisk the cream and half-and-half in or else the texture will be off.) Dump in cheese and whisk until melted. Add salt, pepper, and basil to taste. 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 remaining basil all over the top, then add sliced chicken breasts. Serve immediately!
