Lemon and Basil Pasta with Grilled Chicken

Summertime is the time to make simple, light meals made from fresh ingredients - perfect for eating outside on the patio when the hot days are just beginning to cool a bit.

In the summertime, recipes like Lemon-Basil Grilled Chicken, Rosemary Potatoes, and Herbed Zucchini Saute come to mind. Or how about The Best Marinade for Steak Ever, or BBQ Baby-Back Ribs or Wild Alaskan Halibut poached in a sauce of tomato, onion, and zucchini? Is your mouth watering yet?

This recipe uses fresh basil and has bright notes of freshly squeezed lemon. It's a dish the entire family will love!

Grilled Chicken with Lemon and Basil Pasta
Adapted from The Pioneer Woman
Serves 6

For the grilled chicken:
6 Chicken cutlets pounded to an even thickness or
about 12 chicken tenderloins - make more and use the leftovers to put over salad the next day
1/3 cup olive oil
Juice of four lemons
1 tablespoon Dijon mustard
A tiny bit of honey
A dash of salt

Marinate the chicken for at least an hour or overnight in the fridge. Cook over a hot grill and keep warm until the pasta is ready.

For the pasta:

1 pound Penne Pasta or Linguine, Cooked Until Al Dente
6 Tablespoons Butter
3-4 whole Lemons, Juiced
1 cup Heavy Cream
¼ cup Half-and-half
1-½ cup Grated Parmesan Cheese (or Romano)
Salt And Freshly Ground Black Pepper, To Taste
20 whole Basil Leaves, Chopped

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-half. Whisk together and simmer until it starts to thicken. Add the cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle basil all over the top, then add sliced chicken breasts. Serve immediately.