Friday, September 23, 2011

Lemon Basil Chicken

Well, it started off as a chicken dish.

I know the whole carb overload has been out of control lately, but I swear, it never sounds bad. (As I'm writing this I'm rethinking my dinner plan for mozzarella and basil stuffed chicken and rice-a-roni and thinking chicken parm over pasta could be better...hmmm) So I was on a search for a chicken dish that could stand alone. Of course, then I saw the photo here and decided the only thing better with a side of pasta would be to make the whole damn thing a pasta dish.

It's just pointless, I swear.But it was a good call on my end. Quite yummy and different.

Jesus Christ, a trailer for Dolphin Tale just made me bawl. BabyH is messing up more than my taste buds, let me tell you. Anybody watch the new Office? Big Pregs=me (but not so...big). I love that commercial.

Lemon Basil Chicken and Aioli with Linguini
handful chopped basil
3 green onions, chopped
zest from one lemon
juice from half a lemon
1 tbsp apple cider vinegar
1 tbsp vermouth
good pinch fresh black pepper
2 boneless, skinless chicken breast
olive oil
Chicken broth as needed

handful chopped basil
1 green onion, chopped
3 tbsp light mayo
juice from half a lemon
2 tsp dijon mustard
small pinch salt
dash olive oil

Package refrigerated linguine (Buitoni or similar)

In large bowl or dish, combine basil, green onion, zest, juice, vinegar, vermouth (or white wine) and pepper. Add chicken and toss to coat.

Bring a medium large pot of salted water to a boil and cook pasta according to package directions.

As water boils for pasta, heat a splash of oil over high heat in large saute pan. Add chicken (and marinade) and cook 8 minutes a side or until done. If pan gets dry, add a splash of chicken broth now and then.

In the meantime, combine remaining ingredients in small bowl to make aioli.

When chicken is cooked, remove from pan and keep warm. When pasta is cooked, remove from water with tongs and add to the saute pan the chicken was in. Add about a tbsp
of the aioli, and toss the pasta to coat. If it's really dry, add a bit more chicken broth.

Serve chicken over a bed a pasta, and top everything with a spoonful of aioli.

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