RECIPE ALERT: Pasta with Grilled Lemon Chicken and Dill

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pasta.jpg

Simple to prepare but complex in flavor, our pasta with grilled lemon chicken and dill is one of our favorite entrées. The recipe is balanced, hearty, and quick to cook up after a long day at work. A creamy cheese sauce coats the pasta, adding a decadent touch that is sure to please.

(Makes 6 servings)

Ingredients:

 Marinade
8 ounces dry white wine
2 ounces olive oil
2 ounces lemon juice
1 tablespoon lemon zest
1 tablespoon garlic, minced
1 teaspoon salt
¼ teaspoon ground black pepper

Pasta, Chicken, & Seasoning

1 pound pasta, cooked
6 chicken breasts, skinless, boneless
1 ounce olive oil
1 ounce butter
1 quart milk
1 tablespoon flour
1 teaspoon salt
2 tablespoon Dijon mustard
2 egg yolks
1 tablespoon lemon zest
3 tablespoons lemon juice
2 teaspoon dill, chopped
2 tablespoon parsley, chopped
8 ounces sour cream
4 ounces feta cheese, crumbled
4 ounces muenster or jack cheese, shredded

Directions:

Combine the marinade ingredients in a shallow bowl. Toss the chicken in the marinade, and refrigerate for at least 1 hour. Grill the chicken to medium rare, ideally with grill marks and char flavor.

Melt the butter in a saucepan. Stir in the flour, and cook for 3 minutes. Stir in the salt and mustard, and slowly whisk in the milk until smooth.

Whisk together the egg yolks, lemon zest and lemon juice in small bowl. Temper into the milk mixture. Remove from heat and stir in the dill, parsley and sour cream.

Toss the cooked pasta with the sauce and add any vegetables to your liking

Butter individual serving dishes. Fill two thirds with pasta mixed with sauce. Top with a chicken breast and a mixture of feta and muenster cheeses. Bake at 350 degrees until the chicken reaches an internal temperature of 160 degrees and cheese is brown. Finish under broiler if necessary. Carefully remove from oven, and enjoy!

 

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