2 boneless, skinless chicken breasts
2 cups penne pasta
Marinade:
3 tbsp lemon juice
3 tbsp olive oil
1 tbsp minced garlic
1 tsp salt
¼ tsp black pepper
½ tsp dried basil
Sauce:
2 tbsp butter
6 tbsp lemon juice
1 tbsp minced garlic
½ cup half & half or heavy cream
2 tsp dried basil
2 tbsp capers
½ cup grated parmesan cheese
Salt and pepper
Place chicken in ziploc bag with marinade and let sit overnight in the refrigerator. Grill until done and slice into strips. Keep warm.
While chicken is grilling, cook pasta according to package directions. Reserve ½ cup of pasta water before draining. In the same pan, melt butter over medium heat. Whisk in garlic and lemon juice. Pour in half & half and whisk until hot. Add salt and pepper to taste. Add parmesan cheese, basil and capers, and heat until cheese is melted. If the sauce needs to be thinned, add some of the reserved pasta water until it achieves the right consistency.
Toss sauce with pasta and chicken. Serve with parmesan cheese sprinkled on top.
