I'll be sharing a few of each of the recipes here on the blog. Just in case you'd like to try to make it.
I am a HUGE fan of cookbooks and have been scouring thru quick a few I own to find the perfect recipes for our first Girls Dinner Club get together. I always came back to one of my favorite celebrity chefs, Giada DeLaurentis. I absolutely love her recipes and her style for cooking. She can truly describe a dish that will make me want to go out and try it. She also does a lot of healthy cooking which makes my husband happy. He is a HUGE healthy edit addict and she has plenty of recipes I can use to make both of us happy. This recipe comes from her Everyday Pasta cookbook.
So, one of the entrees we'll have at our dinner is:
Chicken in Lemon Cream with Penne
4-6 servings
1 pound penne pasta
3 tablespoons extra-virgin olive oil
2 boneless, skinless chicken breast halves,diced into 1-inch cubes
1 teaspoon herbes de Provence
pinch of salt, plus 1/2 teaspoon
pinch of pepper, plus 1/4 teaspoon
1 cup reduced-sodium chicken broth
2 cups heavy cream
Zest of one lemon
pinch of cayenne pepper
1/4 cup of chopped fresh flat leaf parsley
1 tablespoon freshly squeezed lemon juice
Bring a large pot of salted water to a boil over high heat. Add the pasta cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
Meanwhile, heat the olive oil in a large, heavy skillet over medium -high heat. Season the cubed chicken breast with the herbes de Provence and a pinch of salt and pepper. Cook the chicken until golden brown, about 5 minutes. Using a slotted spoon, remove the chicken and set aside. Pour off any excess oil from the pan. Add the chicken broth to the pan and cook over medium high heat, using a wooden spoon to scrape the brown bits off the bottom of the pan. add the cream, lemon zest, and cayenne. reduce the heat to medium- low and simmer for 10 minutes.
Add the pasta, chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, chopped parsley, and lemon juice. Toss to coat with the sauce and serve.
My plan is to double the recipe so my guests can take at least one serving home. My mouth was seriously watering as I was typing out this recipe. Have you tried this recipe before? If so, what were your thoughts? If not, would you try it?
Bon appetit!
