Lemon Basil Penne with Grilled Chicken

Tonight was an early dinner night. Linner, you can call it! And it was delicious. Adapted from a Pioneer Woman recipe comes a light pasta paired with grilled chicken.

Ingredients:

• 6 Lemons
• Olive Oil
• Coarse Brown Mustard
• Honey
• Salt and Pepper
• 2 Boneless Skinless Chicken Breasts
• 1/2 pound Penne Pasta
• 1/4 stick of Unsalted Butter
• 6 Tablespoons Heavy Cream
• 2 Tablespoons Half and Half
• 3/4 cup Romano Cheese, grated
• 10 Fresh Basil Leaves, chopped

1. Combine the juice of 4 lemons, olive oil, mustard, honey, and S&P to make a marinade for the chicken. I just eyeballed the measurements. You want enough to cover the chicken. Marinate in the fridge for up to 24 hours.
2. Grill chicken on a cast iron grilling pan, about 11-12 minutes, slice and set aside
3. Cook Penne pasta according to box directions (about 11 minutes), drain
4. In the same sauce pan, melt butter on medium heat
5. Add lemon juice, heavy cream,  half & half, and S&P; whisk until it is heated through
6. Whisk in the Romano cheese
7. Add pasta back to the pot and mix together until coated with mixture
8. Add half of your chopped basil to the pot and mix; Use the other half of the basil as garnish
9. Add sliced chicken to your pasta and ENJOY

*Before step 9 I poured the pasta into a serving dish, as PW suggests. Then you can garnish the pasta with the remaining basil and sliced chicken.

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