3 T lemon juice
3 T olive oil
1 T minced garlic
1 t salt
1/4 t black pepper
1/2 t basil or oregano
2 boneless, skinless chicken breasts
Combine first 6 ingredients and mix well. Place chicken in a ziplock bag and pour marinade over chicken. Marinate overnight in the refrigerator. Grill until done. Let chicken rest for a few minutes and then slice into strips to serve over pasta.
Pasta
2 c dried penne pasta
2 T butter
6 T lemon juice
1 T minced garlic
1/2 cup half & half
2 t dried basil
2 T capers
1/2 c grated parmesan cheese
Cook pasta according to directions. Reserve 1/2 cup of pasta water and drain. In 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 the parmesan cheese, basil and capers, and heat until cheese is melted. If sauce is to thick add some of the reserved water. Toss in pasta.
Serve with sliced grilled chicken on top. If desired sprinkle with parmesan.
