I have been looking for ways to come up with some new warm weather pastas. I wanted to get away from cream sauces; however, I really like the flavors I often use in them. This recipe was my first attempt of this year on this.
While I made this one with chicken, it was actually a bit of a test bed for what will eventually become a shrimp-based recipe. I really wanted a light flavor but with a little bit of some richness. I loosely based this recipe on one of my favorite cream sauce pastas using similar flavors.
For the base flavors, lemon and basil were the natural choices for the light feeling I was going for. To add that creamy richness without making it too heavy, I stirred in some ricotta and let it melt in a bit. I like ricotta because it has a great richness and a little really goes a long way.
We finished out the dish with some broccolini florets to round out the dish and add a little more color. A good alternative would be some spinach, especially with shrimp.
- 1 Lb Angel Hair Pasta
- 1 Lb Chicken Tenders cut in half
- 2 Tbs Butter
- 1 Lemon cut into slices
- 1/4 Cup White Wine
- 2 Cloves Garlic finely diced
- 5 Basil Leaves chopped
- 1/4 Cup Ricotta
- 1 Bunch Broccolini Florets
- Salt & Pepper to taste
- Boil water for pasta. Do not start the pasta until late in the cooking process since it cooks really quickly.
- Melt the butter in a skillet over medium-high heat. Salt and pepper the chicken.
- Cook the chicken for about 4 minutes per side and golden brown.
- Blanch the broccolini in the pasta water before cooking the pasta for about 2 minutes. Remove and allow to drip dry for about a minute.
- Add the garlic and lemon cooking for about 1 minute.
- Add the wine, broccolini, and basil, allow to reduce for 2-3 minutes. Start the pasta at this point.
- Reserve some pasta water if needed to thin out the sauce.
- Stir in the pasta with the ricotta.