When you live with a man that can eat about 1lb of risotto and still be hungry you’re in for trouble at dinner time. Which is why Sam and I make lots of pasta in our home. Simply because it’s easy to make loads of it. This one is creamy, lemony and easy to make. It tastes ridiculously fresh. (And bad for you.)
3 tablespoons of olive oil
2 tablespoons minced garlic
1 teaspoon salt
2 1/2 teaspoons dried basil
2 chicken breasts
2 cups dried penne
2 tablespoons butter
1/2 cup of heavy cream (120 g double cream)
2 tablespoons capers
Combine juice from 1 lemon, 1 tablespoon of garlic, salt, pepper and 1/2 teaspoon of basil in a dish. Put the chicken in and make sure its completely coated. Cover, put in the fridge and marinate for at least an hour.
Grill your chicken. Let it rest for a few minutes before cutting it into strips.
Cook pasta according to the directions on the packet. Cook and drain. (But save a cup of pasta water.) In the same pot with your penne, add your butter and stir till melted. Then mix in the rest of the garlic and the juice of the remaining 2 lemons. Pour in the heavy cream and whisk until hot. Salt and pepper to taste. Lastly add in the parmesan, basil and capers. Stir until the cheese is entirely melted. If you need to, add spoonfuls of the pasta water to loosen the consistency of your sauce.
Serve your grilled chicken atop your pasta. Sprinkle with more grated parmesan and black pepper if you desire. (I always desire.)