Recipe by Kimme Hargrove
Fresh basil and zesty lemon are the perfect ingredients to jazz up an ordinary chicken and pasta dish.
4 ounces (2 cups, cooked) pasta of choice
2 Tablespoons olive oil, divided
2 boneless, skinless chicken breasts
½ teaspoon salt and pepper, each
1 lemon, juiced and zested
6 large basil leaves, thinly chopped
Parmesan cheese, to taste
Cook pasta according to package directions. Once cooked, drain, and add 1 Tablespoon olive oil.
While pasta is cooking, season chicken with salt and pepper.
Add 1 Tablespoon olive oil to a large skillet, and heat on medium.
Add chicken to skillet, and cook until lightly golden (about 5-6 minutes on each side).
Add lemon juice and zest to chicken, and cook for 2 more minutes.
Serve chicken sliced thin over cooked pasta, and top with leftover juices from the skillet. Sprinkle Parmesan cheese over entire dish, and top with chopped basil.
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