Marinaded Chicken With Lemon Penne Pasta

The crew!!

Lemon chicken marinade:

• Olive oil
• Juice of four lemons
• Dijon
• A tiny bit of honey
• Italian seasoning
• A dash of salt

Pound four chicken breasts until they are a uniform thickness...then marinate them in the above concoction for about 12-24 hours. 

Slap those puppies on the BBQ...

Make pretty grilling marks, because the world will love you for it :) Set the chicken aside and slice later to put on the lemon basil pasta.

Pasta Sauce:

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• 1/2 stick Butter
• 3 whole Lemons, Juiced
• 3/4 cups Heavy Cream
• 1/4 cup Half-and-half
• 1-1/2 cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped
• Handfull of cherry tomatoes, halved

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.

In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Shred cheese and dump in and whisk until melted.

Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Saute cherry tomatoes- then toss in with the pasta. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!