"The least movement is of importance to all nature. The entire ocean is affected by a pebble." ~ Blaise Pascal
NOTE: I spend my Wednesdays Unplugged
from appointments. It's my day to stay home, enjoy cooking and welcome
our kids and grandkids for dinner in the evening. We end our meal with
quotes from the Norwegian 'Quote Cup' passed on to me from my
grandmother. I share a quote and a recipe here each week, and sometimes
some photos of family fun. I love trying new recipes…and love getting
recipes you would like to share!
- 4 chicken breasts
- 3/4 cup olive oil
- Juice of 4 lemons
- 1 tablespoon Dijon mustard
- Squeeze of honey
- Dash of salt
- 1 pound penne or other favorite pasta
- 4 tablespoons butter
- 3 lemons, juiced
- 3/4 cup heavy cream
- 1/4 cup half and half
- 1 1/2 cups grated parmesan cheese
- salt and freshly ground black pepper, to taste
- 20 whole basil leaves, chopped
Cook pasta al dente, according to package directions. Drain, reserving 1 cup hot pasta water and setting pasta aside in colander.
In the same pot, melt butter over medium heat and add the juice of 3 lemons. Whisk together; pour in cream and half and half and whisk until hot. Add cheese and whisk until melted. Add salt and pepper and add some of the hot pasta water if needed to loosen the sauce.
Pour pasta and sauce in a large serving bowl, sprinkle with basil, top with sliced grilled chicken breasts and serve.
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