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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Lemon Basil Pasta with Chicken Recipe

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This recipe for Lemon Basil Pasta with Chicken is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can Evaporated Skimmed Milk
1/8 tsp Salt
1/4 c Vodka (gin or vermouth can be substituted)
3 (1/2 inch) Lemon peel strips (the yellow part only)
1/2 Red Pepper (can sub this with a whole jalepeno pepper that has been seeded)
1 lb Fresh Fettuccine or Linguine
1/3 to 1/2 c Basil, minced
1 Tbsp Grated Parmesan Cheese
8 oz Cooked Chicken Breast, cut up
Directions:
Directions:
Place milk, salt, vodka, and lemon peel is a heavy bottomed skillet. Bring to a boil. Reduce heat and simmer gently until volume is reduced by a third. Meanwhile, heat water in large pot to cook pasta. When it boils, blanch the red peppers for 1-2 minutes, remove, and mince. Cook and drain pasta.
Remove lemon peel from sauce; add peppers, basil, Parmesan cheese, chicken and pasta. Adjust seasoning as desired. Serve with extra cheese and fresh basil leaves.

 

 

 

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