I just couldn’t control myself any more last night and had to have some chicken and pasta. For some reason I really had a super cravin’ for it so I decided to just make some. Now, last night was perfect for hangin’ outside on the deck, enjoyin’ a good meal. We lit some tiki torches and just went to town on some good ol’ vittles.
Now, before you say anything, I know, this doesn’t call for the grill, and I don’t use no BBQ sauce on it but I just had to have it. In all honesty this is by far one of my absolute favorite dinnertime meals especially during the summer. It’s actually quite tasty, refreshing, and lite and even the kids like it. Give it a try, let me know what you think, I know I like it.
2 Cups Grated Parmesan Cheese
4 Boneless Skinless Chicken Breasts
3 Cups Buttermilk
3 tblsp Garlic Powder
1 tsp salt
2 tsp Lemon Pepper
Soak the chicken in the Buttermilk for about 20 minutes, just give it time to relax a little before it has to face the heat. While the chicken is soakin’ beat the eggs in a bowl and get ready to wash the chicken. (I know, I know they have already soaked why do the need to wash? Trust me, they need it.) In a separate bowl, combine Parmesan, garlic, salt, and pepper and shake until all ingredients are mixed.
Now comes the fun part, take the chicken out of the buttermilk and dip in the egg wash, immediately roll in the parm seasoning and place on a greased baking sheet. Cook these things in a 350 degree oven for about 20 minutes or starting to get golden. Serve this with the lemon pasta and yer tastebuds might go crazy.
Creamy Lemon Pasta
1 lb box of pasta (I like spaghetti for this)
1 cup Sour Cream
3 cloves of garlc (minced)
2 tblsp Olive Oil
1 lb Baby Portobello Mushrooms (sliced)
1 tsp salt
1/2 cup white wine (Pinot Grigio works really well here)
zest from 2 lemons
juice from 2 lemons
fresh chopped parsley
Boil the pasta in salted water until al dente and drain. While pasta is cooking add olive oil to a skillet and begin to saute the garlic in the oil. Once the garlic starts to get a little color add the sliced mushrooms and keep stirring. At this point add the salt and 1/4 of the lemon zest and the juice from half a lemon and continue to stir until the mushrooms just start to get soft.
And here is the part that will also make the house smell amazing. Now add the white wine, reduce the heat and cover for about 6 minutes to reduce, stir ever couple of minutes though. Once everything starts to thicken a little go ahead and put all of the sour cream and the rest of the lemon zest and juice from 1 lemon in the pan and stir until combined. Oh WOW, I can smell it now, just thinking about it is making me hungry.
Place the pasta in a baking dish, add the sauce, and toss to coat the pasta. Add the parsley and continue to toss to coat. Top the dish with both cheeses and bake in a 350 degree oven for about 15 minutes, just until the cheese is completely melted. Remove from the oven and add the remaining juice from 1/2 a lemon on the dish.
I hope you guys really enjoy this as much as I do.