Creamy Basil Pasta with Grilled Chicken
This year, I decided to grow my own basil from seed because not only do I LOVE it in many dishes, but because growing my own is way more cost effective than purchasing the sad little sprigs in the grocery store for $5 a pop! The hydroponics system paid for itself in 1 growing cycle of just 12 basil plants and I can grow any fresh herbs all year long! Needless to say, I had an overabundance of fresh basil, so I made up this recipe and I have to admit … it’s a keeper!
Recipe
Ingredients (Serves 4)
4-6 boneless, skinless chicken thighs or 2 large boneless, skinless chicken breasts
3 c. cooked pasta (like fettuccini or spaghetti)
Ingredients for Creamy Basil Sauce
4 T. olive oil
2 T. salted butter
2/3 c. chopped onions
2 T. minced garlic
1 ½ T. Italian seasoning
3/4 c. chopped basil (plus additional basil leaves for garnish)
2 c. whole milk or heavy cream
2 tsp. salt
2 tsp. onion powder
½ tsp. pepper
2/3 c. grated parmesan cheese
1 tsp. lemon juice
Directions
Step 1: Heat grill to medium/high heat. Rub chicken with a little olive oil and salt and pepper to taste. Grill chicken until it reaches an internal temperature of 165 degrees. Remove from heat and set aside.
Step 2: Bring salted water to boil and begin to cook the pasta.
Step 3: While pasta is cooking, begin the sauce. Melt butter in a large sauté skillet over medium heat. Add olive oil and chopped onion and cook onion until soft and translucent (about 5 minutes).
Step 4: Add garlic, Italian seasoning, and chopped basil and sauté an additional 30 seconds.
Step 5: Pour in milk or heavy cream and allow to simmer over medium heat, stirring often, for 4-5 minutes until the sauce begins to thicken.
Step 6: Transfer sauce to a blender or food processor and blend until smooth. *Laurie’s Cooking Tip: When blending hot liquids, be sure to vent the lid to allow steam to escape. NOT doing so will cause the steam to “blow off” the lid and you’ll have a hot mess! (And who needs another hot mess in their lives, right?!)
Step 7: Add grated parmesan cheese and blend another 30 seconds until smooth.
Step 8: Pour back into pan and season with the salt, onion powder, pepper and lemon juice and heat to simmering, stirring often. The sauce is ready when it’s very hot and coats the back of a spoon easily.
Step 9: Fold hot, cooked pasta into mix, tossing to coat.
Step 10: Serve by placing pasta in a bowl, top with sliced chicken and garnish with additional fresh basil.