This simple recipe is a heavenly combination of basil, lemon and cream, topped with grilled chicken. For all those who like non vegetarian pastas, this one is a must try.

Serves: 5
Time: 6 hours.

Ingredients

• 4 whole grilled chicken breasts, sliced
• 1 pound penne pasta, cooked
• ½ stick butter
• 3 whole lemons, juiced
• 3/4 cups heavy cream
• 20 gm basil leaves
• 1 ½ cup grated Parmesan cheese (or Romano)
• Salt
• Freshly ground SPRIG TGSEB Whole Black Pepper

For chicken marinade

• SPRIG Roasted Chilli Oil
• Juice of four lemons
• English mustard
• A tiny bit of honey
• Salt
• 2-3 basil leaves

Procedure

1. Marinate the chicken overnight and grill.
2. Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a strainer.
3. In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons and the roasted chilli oil. Whisk together.
4. Pour in cream and whisk until hot.
5. Dump in cheese and whisk until melted.
6. Add salt and pepper.
7. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
8. Pour pasta and sauce into a large serving bowl.
9. Sprinkle basil all over the top, then add sliced chicken breasts.