This is by far one of my cherished and most favorite recipes. I could honestly eat this every single day. It is so fresh and bright and you will know exaclty what I mean on your first bite. It comes together pretty effortlessly and it is great for a quick week night meal or a Sunday night meal with the family or friends.

This recipe works great with any cut of pasta. If I am using a short cut, hollow pasta, I will double the sauce recipe so it can get in all the nooks, crannies, and crevices. My mouth is seriously watering.

If you decide to make this, please send me photos or post them online using the hashtag #biteswithbren. I would love to see them!

 

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Lemon Pasta with Garlic Basil Chicken
Prep Time: 10 minutes| Cook Time: 25  minutes| Servings: 4

Ingredients:

4 gloves of garlic, thinly-sliced
2 boneless skinless chicken breasts, diced into 1in pieces
1 lb spaghetti or (bucatini, linguini, fettuccini)
1/3 cup olive oil, plus 2 tbsp
5 tbsp butter
The juice from two lemons and the zest from one
1/2 cup heavy cream
1 1/2 cups freshly grated Parmesan Cheese, plus more for topping
1/2 cup of the pasta water
1/2 cup frozen peas
8 basil leaves, roughly chopped or ribboned

Directions:

1. Bring a large pot of water to a boil. Salt the water and add the pasta. Cook according to package. Make sure you reserve a 1/2 cup of the pasta water. Once the pasta is drained, I like to place it in a bowl and toss it with a touch of olive oil and cover with tin foil.
2. In a large skillet, over medium heat, add 2 tbsp of olive oil. Add the sliced garlic and cook until light golden brown and crispy. Be careful not to burn the garlic. Remove and let cool on a paper towel lined plate.
3. In the same skillet as the garlic, add the diced chicken breasts. Cook about 5-7 minutes. Remove from pan.
4. Meanwhile, in a large, high-sided skillet over medium heat, add the butter and remaining 1/3 cup of olive oil. Whisk until the butter has melted. Add the lemon juice, lemon zest, heavy cream, and Parmesan Cheese. Whisk together.
5. Add the 1/2 cup of the pasta water to the skillet with the lemon sauce and whisk. Let simmer for approximately 5-7 minutes, whisking occasionally. With two minutes remaining, add peas to the sauce. 
6. Pour the sauce over the pasta and add the chicken. Toss. 
7. Plate the pasta and crumble some of the crispy garlic chips over the plate and garnish with a basil ribbons and more Parmesan cheese. 

Written by Brendan

I am the oldest, funniest, and best looking of the three pieces of fruit to come from our parents loins. Hmmm… if I was a piece of fruit, I think I’d be a peach. Fuzzy on the outside, a little soft, a little juicy, and a big ol’ heart in center. I believe I was 17 years old. The year was 2003 (holy crap, that was 15 years ago?) when I decided to make the change and become a vegetarian. Born and raised in Northeast Pennsylvania, being a vegetarian was not all that common. And, because it wasn’t all that common, I had to figure out the vegetarian lifestyle all on my own. I quickly discovered how much more energy I had and how much better I felt. A few years later I met the macaroni to my cheese, the basil to my pesto, someone that really made my dough rise, the love of my life, Sarah. Many of you already know the story of our first date and are still wondering why she said yes to a second. For those that don’t know the story, I don’t know if you’re lucky or if you missed out. While only being together for 6 months, we decided to move in together. Actually, Sarah the Stalker found an apartment in Jim Thorpe, PA – where I lived. She had lived just 20 minutes away in one of the next towns over and couldn’t bare to be that far away from this piece of Porter House steak. Can you blame her? So, she bought me a tooth brush for her place and gave me a key, at which point it became our place. Here is where I rediscovered how much I loved to cook – by making our nightly dinners. Also, I may or may not have had a small obsession with Rachael Ray. Fast forward to 2016, and my now wife Sarah and I are moving to the Carne Asada capital of the world, Tucson, AZ. No more cold and no more snow! Tucson is a charming little city with a small town feel in Southern Arizona, about a stone’s throw away from Mexico. There is a lot of Mexican influence here from the street names, the adobe style homes, and the FOOD. The food is incredible here. There’s an old wives’ tale here about the salsa in Tucson. How hot the salsa is depends on how angry the lady in the kitchen making it is at her husband. We have had some mild salsas and we have had some salsas that made you feel like you sold your backside to el diablo. I’ve always had an interest in food, ever since I was a little kid. I have great memories of being in the kitchen with my grandparents and mom that inspire me to continue to cook for people and write recipes. Last June, with the support of my wife, I quit my career of 13 years in banking to focus on writing a cookbook. My cookbook will incorporate dishes I ate growing up, recipes I created, and a modern twist on some classics. My focus is not going to be strictly vegetarian recipes. I have plenty of recipes that include meat. My days start with a large cup of coffee and a walk on the treadmill or a hike through Saguaro National Park. It continues in the kitchen either testing a recipe, writing one, or working on my new website! The cookbook is taking longer than I anticipated, so I decided to start sharing my recipes online and to start to gather a following. Please feel free to reach out if you have any questions and don’t forget to subscribe to never miss a recipe!

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